Carrot Oat Mini-Muffins

These carrot oat mini-muffins are the perfect after-school snack or lunch box addition.

Key ingredients

Whenever I develop muffin recipes, I always try to make sure they include bananas or applesauce. Why? Who doesn’t have a ton of bananas in their freezer? Also, we always have a ton of homemade unsweetened applesauce on hand that we make with apples from our friend’s tree. Applesauce is also a more economical choice and a pantry/freezer ingredient, versus using butter, so I like that too!

Food waste tip: Make your own applesauce from bruised apples

Did you know that you can make your own applesauce? Drop chopped skin-on apples in your slow cooker with 1/2 cup of water. Cook it on low for about 6 hours, puree and freeze!

I also like to use whole wheat flour and oats in my muffin recipes because I know my kids will take them for snack, lunch, or even breakfast sometimes, and I want them to be filling and satiating so the kids aren’t asking for another snack right after they have one.

We always have carrots in the fridge, so it’s an easy ingredient to include.

These Oatmeal Applesauce Muffins with Salted Caramel Chips also contain whole wheat flour, oats and applesauce. A few other muffins on my regular roster are these Chocolate Zucchini Muffins these Banana Chocolate Chip Muffins. Both contain bananas!

Meal prep tip: Shred carrots while you chop carrots for another meal or snack

One of my favorite meal prep tips is to touch ingredients once for all uses. That means, shred the carrots for the muffins and bake them while you chop carrots for your weeknight meals and for lunches. This saves on dishes and time!

Mini-muffins or standard size?

I used to make standard sized muffins for the kids to take to school all the time, but I was always sending them in plastic bags. I have a personal goal to try to send zero-waste/low-waste lunches as much as I can, so these mini-muffins fit perfectly in the containers I have for the kids’ lunch boxes.

Waste-reducing tip: Avoid paper muffin tin liners

You can reduce waste by simply greasing your mini-muffin tins with cooking spray and skipping the paper liner. You can also purchase silicone mini-muffin liners.

If you’d like to make standard sized muffins, simply increase the cooking time by 5 minutes.

The kids couldn’t keep their grubby little fingers off these muffins.

Meal prep tips for Carrot Oat Mini-Muffins

If you want to pre-measure your ingredients, then bake them later, use three containers: One for the dry ingredients, one for the liquid ingredients and one for the carrots. You can whip together a batch quickly while your dinner is in the oven, then bake them while you eat. When they’re ready, you clean up once! Plus, your oven will already be pre-heated from cooking dinner.

Warm or cool?

I typically enjoy a warm fresh-baked muffin right out of the oven, but these muffins are a lot more flavorful when you let them cool and allow the flavors to concentrate.

Carrot Oat Mini Muffins

Carrot Oat Mini Muffins are the perfect bite-sized treat.

Course Breakfast, Snack
Keyword carrot, mini muffins, muffins, oatmeal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 24 minutes
Servings 40 muffins

Ingredients

  • 1 cup brown sugar
  • 2 cups unsweetened apple sauce
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 cups carrots

Instructions

  1. Preheat oven to 375 F.

  2. Combine brown sugar, applesauce, egg and vanilla. Mix until thoroughly combined.

  3. Add flour, oats, baking soda, baking powder, salt, cinnamon and mix until combined.

  4. Stir in carrots.

  5. Use a cookie scoop to drop into greased or lined mini muffin tins.

  6. Bake at 375 F for 15 minutes.

Quick and Easy Breakfast pizza for two or ten

Breakfast pizza is one of my favorite breakfast recipes for any occasion. It’s simple enough to treat yourself to the glorious breakfast you deserve, fancy enough to serve your brunch guests and deconstructible enough to cater to your pickiest eater.

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The crust

Because this is a pizza, you can really use any type of crust you want. Homemade dough, store-bought dough, store-bought crust. Since it’s breakfast, I like to keep it simple and use naan. Garlic naan is even better. I love Suraj naan because it’s soft, pillowy and it comes in a 10 pack. This is a great option because it’s small enough for one person, and you can fit four on a large cookie sheet, so making for a crowd isn’t a problem at all.

The toppings

When you’re thinking of toppings to use on your breakfast pizza, think more breakfast than pizza. Anything you would put in an omelette would work great here. Also important to note that there is no sauce on this pizza. A light brushing of olive oil and some Italian seasoning is all you need! My favorite brands to use are Epicure Italian Dressing mix and Good Seasons (Available in the USA and on Amazon.) If you want to make your own, sprinkle a bit of garlic powder, basil, oregano, salt and pepper on your crust and it will be just as delicious. I also like to go really light on the cheese. You don’t want it to stretch like a regular pizza, but simply hold the toppings to the crust. Here are some topping suggestions.

  • Cheese (cheddar, mozza, smoked gouda, parm, vegan)
  • Bacon bits
  • Sausage
  • Ham
  • Prosciutto
  • Mushrooms
  • Peppers
  • Onions
  • Tomatoes
  • Roasted garlic
  • Pickled banana peppers
  • Fresh herbs (basil, dill, parsley, rosemary, oregano)
  • Eggs

Putting it all together in five steps

Once you have your toppings prepped, the pizza comes together in five quick steps.

  1. Dress the crust
  2. Add the toppings
  3. Bake
  4. Cook the eggs
  5. Garnish with extras

Dress the crust

As I mentioned before, brush it with a bit of olive oil and sprinkle on some Italian dressing mix or Italian seasoning. It’s also delicious smeared with a few cloves of roasted garlic if you want to get really fancy.

Add the toppings

There’s no need to cook the veggies to top your pizza, but you should cook sausage or any raw meat you are using to top the pizza. I like to start with the cheese, mozzarella, and use about 1/3 of a cup per pizza. As I already mentioned, you only want enough cheese to make the toppings stick. Top it with as many toppings as you like. My go-to is bacon bits, tomatoes, mushrooms and banana peppers. You might be inclined to add the eggs, but don’t! I’ve experimented with the eggs in a few different ways and the fastest and easiest way is to fry up some over-easies while the pizzas are baking, then simply place one (or two) on each pizza when they’re done.

Bake

Baking doesn’t take long at all. In a pre-heated 425 F oven, it will only take 7-10 minutes. Keep an eye on it and take it out when the toppings are cooked to your liking and the crust is golden. A softer crust is still great for sopping up the runny egg yolk (which I love) so do what you like!

Cook the eggs

I’ve experimented with placing a raw egg on the pizza before baking and the results are inconsistent. Sometimes the yolk ends up hard, sometimes the white doesn’t cook through. The easiest and fasted way to cook the eggs is to do them in a frying pan, while the pizzas are baking. By the time the pizzas are out of the oven, the eggs are ready to go on. I like over-easy because you can dip the crust in the yolk or just spread it around the pizza for some sauciness. You can do sunny side up or scrambled too. You could even slice up a hard-boiled egg if you really wanted to.

Garnish with extras

This is my favorite part. A little sprinkling of some extras to make it extra fancy. My go-tos are fresh parsley, fresh dill, fresh parm, salt and pepper. You can use any fresh herb, chili oil or a flavored olive oil. A sprinkling of dried chilies or a drizzle of pesto.

Why this works for two or ten

Breakfast pizza does not take a long time to prep or cook. If you’re making for two, you can simply throw it together right on the cookie sheet in a matter of minutes. If you’re making for a crowd, you can set up a topping bar and let guests make their own. It’s really that simple. You should try it.