Preheat your oven to 350 and prep you muffin pan for nonstick.
In a medium bowl, use a whisk to combined together the flour, baking powder, baking soda, and cinnamon.
Next, in a large mixing bowl, beat together the sugar and oil until combined. Stir in the yogurt and the vanilla extract to the bowl. Then add the eggs one at a time, stirring gently between additions.
Add the dry ingredients from the first bowl to the wet ingredients in the large mixing bowl. Mix until just combined.
Lastly, fold in the carrots, oats, and any optional ingredients.
Bake the muffins for 22-25 minutes or until they begin to brown and a toothpick comes out clean. Allow the muffins to cool to room temperature in the pan (about ten minutes) before removing.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
originally posted:
April 17, 2023
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!