Fiber-licious Whole-Wheat Oatmeal Carrot Muffins

I don't know about you, but FIBER is my friend! Fiber is found in a variety of foods such as fruits, vegetables, whole grains and beans (to name a few), and we really should be getting about 35 grams of fiber daily. Fiber helps your digestive tract "exercise," if you will, and a great deal of research says that fiber may reduce your risks of cardiovascular diseases and cancers, & can help you lose weight!

I made these wholesome and fiber-licious muffins for my sister-in-law and her hubby, so they'd have something easy to grab for breakfast as they adjust to life with their baby, Jackson. I actually wrapped each muffin in foil after they cooled, and froze them in a freezer zip top bag, so he or she can grab one, stick it in the oven for a few minutes with the foil still on, and enjoy quite easily!

Ingredients & Recipe:

Printable Recipe

• 1/2 cup all-purpose flour
• 1 1/2 cups whole-wheat flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 cup canola oil
• 3 eggs, beaten well
• 1 1/2 tsp. good vanilla extract
• 2 cups of shredded carrot
• 3/4 cup rolled oats (I used the same quick-cooking oats that I use for Oatmeal)

Preheat your oven to 350 degrees and either fill your muffin tray with baking cups or spray lightly with Baking Spray. In a large bowl, sift or stir together both flours, baking soda, baking powder, salt and cinnamon. In another bowl, whisk together white and brown sugar, oil, eggs and vanilla until well combined. Use a wooden spoon or rubber spatula to incorporate the wet/sugar ingredients into the dry/flour ingredients to make a batter. Fold the oats & carrots into the batter. Fill each muffin cup about 2/3 full and bake for about 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean!

You Could Also Try...

• Use 3/4 cup of applesauce + 1/4 cup of oil instead of the full cup of oil
• Like I noted above, let these muffies cool, wrap them in foil and freeze them away in a zip top bag. When you're ready to eat one, take it out of the freezer, stick your muffy directly into the oven on a low temperature, in the foil, until it warms up and enjoy!
• You could add 1/2 cup of coconut flakes and/or 1/2 cup raisins to the batter when you add the oats if you like those extra treats