whole and heavenly oven

Oatmeal Carrot Cake Muffins

These muffins are...

- Super soft and loaded with oats, carrot, and pecans - Drizzled with a sweet cream cheese glaze - An impressive brunch item as well as an easy grab-and-go breakfast


- Eggs - Honey - Milk - Brown sugar - Yogurt - Vanilla - Oats - Pecans

- Baking powder - Cinnamon - Nutmeg - Salt - Carrot - Cream cheese - Powdered sugar

Mix the wet ingredients


In a medium bowl, whisk eggs, honey, milk, brown sugar, yogurt, and vanilla until smooth.

Mix the dry ingredients


In a large bowl, combine the oats, pecans, baking powder, cinnamon, nutmeg, and salt.

Squeeze the carrot


Place shredded carrot in the center of a kitchen towel, wrap up tightly, and squeeze liquid out of carrots.

Mix the batter


Add liquid mixture and shredded carrot to dry mixture and fold until batter is just combined.

Bake the muffins


Fill the muffin cups with batter and bake at 350F 20-25 minutes until muffins are golden brown. Allow to cool completely.

Make the glaze


In a medium bowl, beat cream cheese, powdered sugar, vanilla, and milk until smooth.

Glaze the muffins


Remove muffins from pan and drizzle with glaze. Serve muffins immediately and enjoy!

Get the full recipe on wholeandheavenlyoven.com