12 Serves
45 Mins
11 g
39 g
8 g
Preheat your oven to 175°C and prepare a muffin tin by coating it with cooking spray.
Ingredients, vitamins, and health benefits
Cooking Spray
Cooking Oil
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
96 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
220 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a large mixing bowl, whisk together the dry ingredients including flour, oats, and baking powder.
In a separate bowl, combine the wet ingredients including eggs, milk, and oil, mixing until smooth.
Gently fold the wet mixture into the dry ingredients until just combined, then stir in the grated carrots and fresh ginger.
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean, then cool in the pan for 3 minutes before moving to a wire rack.
Oats
Baking Powder
Flour
Egg
Milk
Carrots
Fresh Ginger
Vitamin A
167 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
96 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11
g38
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g