Servings: about 12 muffins or 1 small loaf
Prep Time: 10 mins
Bake Time: 25–30 mins
✅ Ingredients
- 2 cups (200 g) rolled oats, pulsed into coarse flour in a blender
- 1 tsp baking powder
- 1 cup (240 ml) milk of choice (dairy or unsweetened plant milk)
- 1 medium carrot, grated
- 1 medium apple, grated (adds natural sweetness & moisture)
- 9 dried apricots, chopped (rinsed in hot water to soften)
- 4 tbsp raisins, rinsed in hot water
- 1 tsp cinnamon (optional, but wonderful with apple + carrot)
- ½ tsp vanilla extract (optional)
👩🍳 Instructions
- Prep Oven: Preheat oven to 350°F (175°C). Line a muffin tin with silicone liners or lightly grease.
- Mix Dry: In a large bowl, combine pulsed oats and baking powder.
- Add Wet: Stir in milk, grated carrot, grated apple, cinnamon, and vanilla (if using).
- Fold in Fruit: Mix in chopped apricots and raisins. Batter will be thick.
- Bake: Spoon into muffin cups. Bake 25–30 minutes, until firm and golden.
- Cool & Enjoy: Let cool before removing from tin — they firm up as they rest.
🌟 Notes
- These are naturally sweet from the apple, carrot, and dried fruit. If you want them sweeter, you can add a mashed ripe banana. 🍌
- Store in the fridge up to 5 days or freeze individually for quick snacks.
