ONE-BOWL CARROT OAT MUFFINS

One-Bowl Carrot Oat Muffins image

Breakfast or snack time, these moist muffins are a wholesome treat to go.

Provided by Del Monte

Categories Trusted Brands: Recipes and Tips Del Monte

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
¾ cup packed light brown sugar
⅓ cup vegetable oil
1 large egg
1 cup all-purpose flour
½ cup uncooked quick oats
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup dried cranberries or golden raisins
½ cup chopped pecans or walnuts

Steps:

Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

Nutrition Facts : Calories 220 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 10.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 274.5 mg, Sugar 18.3 g