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Carrot Oatmeal Muffin Recipe


Carrot Oatmeal Muffin Recipe

Carrot Oatmeal muffins

Looking for a new AMAZING muffin recipe?  One that freezes well and can be thawed for a quick family breakfast on the way out the door?

These carrot oatmeal muffins have quickly become a favorite in our house.  Like most people we are often rushing out the door in the mornings and that makes it tough to get some kind of breakfast into everyone.  I am the guiltiest about just having a couple cups of coffee on the way out the door.

These carrot oatmeal muffins work like a charm to make a batch or two and freeze them.  I love having my vacuum sealer on hand after whipping up a few batches of these muffins and then they can be stored in the freezer long term. When we are going to have a busy week I can pop a bag in the fridge on Sunday night and served up with a banana we are good to go on those busy mornings.

With summer on it’s way this seems like the perfect time to utilize my freezer stash.  I have gotten extremely useful to Coulter eating breakfast at school and not sure that I will be able to get into the habit of breakfast meals again.    Thanks heavens for a freezer stocked to the max with items like these carrot oatmeal muffins, freezer biscuit sandwiches and freezer breakfast burritos.

Carrot Oatmeal Muffin

Ingredients

  • 3/4 cup oatmeal (ground down in a food processor if you can)
  • 3/4 cup flour
  • 2 tsp cinnamon
  • 1 tsp Nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup sugar (half white half brown)
  • 1/3 cup melted butter
  • **1/3 cup of sour milk
  • 2 tsp vanilla
  • 1 1/2 cups shredded carrots
  • 1/2 cup raisins (optional I did not add them)

Directions

  1. Combine all dry ingredients in a bowl until mixed.
  2. Beat eggs, sour milk, melted butter and vanilla together.
  3. Mix both wet and dry ingredients together until just combined. Stir in the carrots and raisins.
  4. Bake at 400 for 16-18 minutes (they will be dark!) for 12 muffins or bake at 400 for 13-15 minutes for mini muffins.

Notes

**To sour milk you will add 1/3 teaspoon lemon juice or vinegar to 1/3 cup milk.

http://farmerswiferambles.com/2014/04/carrot-oatmeal-muffin-recipe/

Do your children eat breakfast at school?  Do you make a hot breakfast every morning for them?  What is your favorite type of muffin?  Do you freeze muffins often to have them in the freezer?



Comments

  1. 24

    Hi Brandi, the muffins sound delicious. I make muffins (and cookies) every week and I’m always looking to try new recipes. I will definitely try your recipe, a little bit healthier with the oats and I love adding the carrots, the kids don’t realize they are eating veggies. I’ve pinned and shared.

    Joanne

  2. 23

    These sound wonderful and perfect for breakfast on the run!

  3. 22
    Tara says:

    OMG, I could almost smell those through the screen, YUMMY!!

  4. 21

    I LOVE Carrot and Oatmeal muffins so together sounds divine! I love fresh muffins, WAY better.

    • 21.1
      Brandy says:

      Fresh muffins are the best! Freezer muffins work often in a pinch for us but baking day puts smiles on all my boys’s faces.

  5. 20

    I have never had a carrot oatmeal muffin but I love muffins I love oatmeal and I love carrots, so it has to be a win

  6. 19
    Lexie Lane says:

    Oh my gosh! This really made my mouth water! That is the best looking muffin ever! I hope it tastes close to carrot cake good! :)

  7. 18
    Rosie says:

    I’ve never tried freezing muffins for breakfast, but this is actually a great idea! I’m always late in the mornings, so going to try this recipe!

    • 18.1
      Brandy says:

      I freeze any type of muffin I can. They make for a quick breakfast in the morning (I try to remember to thaw the night before). I can bake them in batches when I have a lazy day.

  8. 17
    Dawn says:

    I really love oatmeal. This looks like a great weekend brunch recipe!

  9. 16

    that sounds really yummy, what a nice way to “hide” veggies for my kids!

  10. 15
    Dawn Lopez says:

    Ooh yum, what a tasty combination all in a delicious muffin! I can’t wait to give these a try!

  11. 14
    Liz Mays says:

    I’m so with you and the vacuum sealer to save things like this. And these are definitely worth saving!

  12. 13
    Shauna says:

    I am a huge fan of muffins and this sounds and looks amazing. We will have to give them a try. Thanks for sharing

  13. 12
    Debbie Denny says:

    Really tasty looking and must give them a try.

  14. 11
    Helene Cohen Bludman says:

    These sound really good and a healthy option for breakfast, especially if you are on the go.

  15. 10
    lisa jones says:

    This Looks Really Tummy I Bet It is, I’ll Be Making Very Soon Thank You

  16. 9
    Pam says:

    Those muffins look so good! I bet they are filling, with the oatmeal in them.

  17. 8
    Jennifer B says:

    These look so good for breakfast! Thanks for this recipe!

  18. 7
    Sandra says:

    This is a great way to start the morning, love it.

  19. 6

    I love muffins and am always happy to try new kinds. This sounds yummy!

  20. 5
    Rebekah says:

    These look delicious! Thanks for the recipe.

  21. 4

    I love carrot flavors! These sound fabulous.

  22. 3
    Trisha says:

    I have a hard time getting my daughter to eat breakfast in the morning but I am positive that she would eat one of these muffins! Thanks for the recipe!

  23. 2

    That sounds so delicious! I wish I had one right now because I am starving.

  24. 1

    This looks yummy! Thank you for sharing.

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