Horse Muffins (Oat and Carrot)

"A moist, tasty, and healthy muffin! Perfect for breakfast, snacks, or tea. These muffins are sugar-free, but if you prefer a sweeter muffin, add a bit of sugar to the batter or sprinkle on top before baking."
 
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photo by katii photo by katii
photo by katii
photo by PaulaG photo by PaulaG
photo by Outta Here photo by Outta Here
Ready In:
30mins
Ingredients:
9
Yields:
9 muffins
Serves:
9
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ingredients

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directions

  • Preheat oven to 350°F Spray 9 muffin cups with no-stick cooking spray.
  • Combine oatmeal, applesauce, and water. Stir to combine.
  • Add flour through allspice. Stir until just combined.
  • Stir in carrots.
  • Fill muffin cups 3/4 full.
  • Bake for approximately 20 minutes. (This time depends on your oven--check after 15 minutes.).

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Reviews

  1. Yummy!
     
  2. Really gummy and just tasted awful. I wish I had a horse to give these to.
     
  3. When I first made these, I agreed with some other reviews that they were gummy and not really very pleasant. Made according to the recipe, I found that they were too wet, stuck to my muffin papers, not at all sweet and just a general disappointment. AND THEN I TRIED THEM THE NEXT DAY! Wow, so much better. The texture was much nicer, the applesauce worked it's magic and they were just the right amount of sweet. Next time I'm adding some nuts or perhaps a museli mix instead of straight oats.
     
  4. too much carrot for me. and gummy as well.
     
  5. I really liked the texture. I made a couple of changes - I used half oat bran and half oats. I used sweetened applesauce as that is all I had, and apple juice instead of water. I also tossed in a handful of sliced almonds for texture. I had a jumbo carrot that shredded out to about a cup, so that was all I used. It seemed to create a nice moist muffin but it is dense. I would add a little sugar if I was to make them over, but, they are pretty good as is. And as an added benefit, they are vegan!
     
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Tweaks

  1. I really liked the texture. I made a couple of changes - I used half oat bran and half oats. I used sweetened applesauce as that is all I had, and apple juice instead of water. I also tossed in a handful of sliced almonds for texture. I had a jumbo carrot that shredded out to about a cup, so that was all I used. It seemed to create a nice moist muffin but it is dense. I would add a little sugar if I was to make them over, but, they are pretty good as is. And as an added benefit, they are vegan!
     
  2. Love the name! These are moist (I used the buttermilk option) and they get enough sweetness from the carrots, but the allspice tended to overpower the other flavors. I think I will try them again with the cinnamon and perhaps some nutmeg instead of the allspice. Made for Fall 2008 PAC.
     

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