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Carrot Oatmeal Muffins

Healthy Carrot Oatmeal Muffins to Brighten Your Morning

Delicious Carrot Oatmeal Muffins that are nutritious and perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Rolled Oats Use gluten-free oats for a gluten-free version.
  • 3/4 cup Brown Sugar Can substitute with coconut sugar.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon Can substitute with nutmeg.
  • 1/2 teaspoon Salt
  • 2 cups Grated Carrots Finely grated for best texture.
  • 1/2 cup Applesauce Can substitute with yogurt.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Walnuts or Raisins Optional; can use almonds or dried cranberries.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowl
  • Spoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare the muffin tin by lining with paper liners or greasing it.
  2. In a large bowl, mix together rolled oats, brown sugar (or coconut sugar), baking powder, baking soda, cinnamon, and salt.
  3. Add grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract to the dry mixture. Stir until just combined.
  4. Fold in walnuts or raisins if using, ensuring they are evenly distributed.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 15-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 150mgPotassium: 130mgFiber: 2gSugar: 8gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store muffins at room temperature for 2-3 days or refrigerate for up to a week. They freeze well for up to three months.

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