I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic. It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago. Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal. Truly it is a great combination.
Today I made them in the regular size muffin tin. This size works best for us because the kids like to take them for lunch, especially the boys. The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.
The main ingredient is the oatmeal. Nine cups!!!!! That is nine cups of fiber.
Fiber and its Many Benefits
Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
May reduce the risk of colon cancer.
May help with hemorrhoids, constipation, and other intestinal problems
Reduces the likelihood of diverticulosis.
May decrease the risk of heart disease
May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
May lower the risk of type 2 diabetes
It is recommended that daily fiber intake be at least 25 grams.
Have you heard of prebiotics? Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.
This is another reason to include oats in your diet during the cold season.
Oats contain the prebiotic called beta-glucans.
Benefits of Pumpkin & Vitamin A (Beta-Carotene)
Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
It enhances immunity.
Important in the formation of bones and teeth.
Aids in fat storage, and protects against cancer and other diseases.
Shown to slow the aging process.
Protein cannot be utilized by the body without this vitamin.
Other great sources of vitamin A
For more in-depth sources of whole foods that provide vitamin A. Click Here
Fish Liver Oil & Liver
Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods.
I don’t know if I’ve mentioned this before, but I am obsessed with carrots. I have roasted ’em, mashed ’em, juiced ’em, thrown ‘ in the slow cooker and baked em. They are so versatile and have many nutritious benefits. You will find a lot of carrot recipes on all of my Pinterest boards.
These carrot muffins are hearty and full of fiber. They can be eaten plain for breakfast, snack or packed in school lunches.
These beauties freeze and thaw beautifully so they are perfect for batch cooking. For me, that means doubling this recipe.
Some of the nutri-licious benefits in this recipe:
Rich in carotenes.
Highest of mostly all plant foods.
Offer protection from cancers and cardiovascular disease.
Beneficial in keeping eyes and lungs healthy.
The nutrients in carrots are more available when lightly cooked. Adding oil helps the carotenes to be absorbed. (Note: The darker the carrot, the more carotenes it offers.)
High in soluble fiber as well as a source of healthy fats.
Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
Rich source of dietary fiber and Omega 3 fatty acids.
Strengthens the immune system and helps improve the function of the digestive system.
I posted a picture of the boys lunch on Instagram and when I picked them up today they happily confessed that they ate all their lunch. Can you tell this is NOT a regular occurrence.
Carrot muffins full of fiber to keep you satisfied whether you eat it for breakfast, snack or part of lunch
½ cup white sugar
½ cup brown sugar
½ cup coconut oil
½ cup butter
4 large eggs
2 teaspoon vanilla extract
2 cups grated carrot
1 cup oat flour (or you can process oatmeal in food processor until a fine powder)
2 cups all-purpose flour
4 Tablespoons flaxseed meal
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
Preheat oven to 350°F. Line cupcake pan with liners or grease pan
In a large bowl, using an electric mixer, beat sugar, butter and coconut oil to blend.
Add in eggs, one at a time, then vanilla mixing after each addition.
Add in the carrots and stir to combine.
In another large bowl, whisk together flour, flaxseed meal, cloves, cinnamon, nutmeg, baking soda, baking powder and salt.
Stir flour mixture into carrot mixture in 2 or 3 additions until just combined.
Use ¼ cup cookie scoop and add one scoop to each liner.
Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the middle of a loaf comes out clean.
Cool pans on wire racks for 10 minutes. Remove muffins from pans, place on racks and cool completely.
Note: You can have fun and add substitute shredded apples for half of the carrots. Additional Add-Ins: Craisin, Chocolate chips, Walnuts (or any nut you like), try swirling in a bit of strawberry jam
These muffins may be my new favorite muffin and I will add them to the lunch rotations. It did not take a long time to prep so I will add this to my batch cooking list and double or triple the recipe so I keep a few batches in the refrigerator.