Carrot Oatmeal Muffins

introduction

These carrot oatmeal muffins are warm, soft, and easy to make. They use oats and carrots for a healthy start to your day. If you want other muffin ideas that are savory and healthy, see the savory breakfast muffins recipes on the site for more inspiration.

why make this recipe

Make this recipe when you want a quick, healthy snack or a simple breakfast. The recipe uses common ingredients and takes little time. If you like muffins with a mix of flavors, you can also look at tips from a sausage breakfast muffins guide to learn about batter and baking tricks.

how to make Carrot Oatmeal Muffins

Follow these simple steps and you will have tasty muffins. Mix dry and wet ingredients as shown, fill the tins, and bake until a toothpick comes out clean. For more muffin baking basics and time tips, check another easy muffin recipe and pro tips that explain batter texture and baking times.

Ingredients :

1 cup grated carrots, 1 cup whole rolled oats, 1 cup flour (whole wheat or all-purpose), 1/2 cup brown sugar, 1/2 cup milk (or almond milk), 1/4 cup vegetable oil, 2 eggs, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 teaspoon vanilla extract

Directions :

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the grated carrots, brown sugar, milk, oil, eggs, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
  5. Distribute the batter evenly into the muffin tins.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool for a few minutes in the pan before transferring to a wire rack. Enjoy your healthy carrot oatmeal muffins!

how to serve Carrot Oatmeal Muffins

Serve warm with a small pat of butter or a spread of cream cheese. They also pair well with yogurt or a glass of milk. For a savory-sweet table, you can add plain muffins from a list of savory muffin ideas alongside the carrot oat muffins.

how to store Carrot Oatmeal Muffins

Cool the muffins completely before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months and thaw at room temperature.

tips to make Carrot Oatmeal Muffins

  • Grate the carrots finely so they mix well into the batter.
  • Do not overmix the batter; stir until the dry parts are just wet.
  • Use room temperature eggs and milk for even mixing.
  • If you like a moister muffin, add a tablespoon more oil or a little applesauce. For more mix-and-match ideas, see a helpful muffin tips and tricks page.

variation (if any)

  • Add 1/2 cup raisins or chopped nuts for texture.
  • Stir in 1/4 cup shredded coconut or a handful of chocolate chips for a sweeter treat.
  • Use mashed banana instead of some of the oil for a different flavor.

FAQs

Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats work fine. They will make the muffins a little softer.

Q: Can I make these muffins dairy-free?
A: Yes. Use almond milk and a dairy-free spread or skip the butter when serving.

Q: How do I know when muffins are done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are done.

Q: Can I reduce the sugar?
A: Yes. You can reduce the brown sugar to 1/3 cup for a less sweet muffin.

Carrot Oatmeal Muffins
Chef Carol

Carrot Oatmeal Muffins

These carrot oatmeal muffins are warm, soft, and easy to make, using oats and carrots for a healthy start to your day.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150

Ingredients
  

Dry Ingredients
  • 1 cup whole rolled oats
  • 1 cup flour (whole wheat or all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup grated carrots Grate finely for better mixing
  • 1/2 cup brown sugar
  • 1/2 cup milk (or almond milk) Use almond milk for a dairy-free option
  • 1/4 cup vegetable oil For a moister muffin, add an additional tablespoon
  • 2 large eggs Use room temperature for better mixing
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the grated carrots, brown sugar, milk, oil, eggs, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
  5. Distribute the batter evenly into the muffin tins.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool for a few minutes in the pan before transferring to a wire rack.
  3. Enjoy your healthy carrot oatmeal muffins!

Notes

Serve warm with butter or cream cheese. Pairs well with yogurt or milk. Store in an airtight container for up to 2 days or freeze for up to 2 months.

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