- 25 mins
- 50 mins
Ingredients
- 2 carrots, grated (about 1 cup)
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped dried pineapple
- 1/2 cup plus 2 Tbsp. all-purpose flour
- 2/3 cup whole-wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 2 Tbsp. vegetable oil
- 1/2 cup packed light brown sugar
- 1 large egg
Preparation
Step 1
1. Preheat oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, toss carrots, walnuts and pineapple with 2 Tbsp. flour.
3. In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats. In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.
4. Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins our of pan onto rack to cool.