These carrot oatmeal muffins have all the carrot cake flavors we all know and love but shaped like a healthy and filling muffin that’s perfect as a satisfying breakfast or delicious snack!
Muffins are one of my all time favorite recipes. You can make a large batch and have it ready so everyone can grab and go on their own time. They are also freezer friendly so you can even double that large batch and have frozen muffins ready to be reheated for a while.
These carrot cake muffins are perfect for that! They are also incredibly fluffy andmosit and packed with a spicy hint that’s delicious! They are a total crowd favorite too which is always a plus.
How to customize these carrot oatmeal muffins:
I love that this recipe is also super customizable. I love to make it as described in the recipe but you can also add:
- Raisins
- Chopped nuts
- Dried fruit.
- Walnuts
- A big dollop of cream cheese in the middle right before baking it
Important tips to make the best carrot cake muffins:
- Use room temperature eggs: If you want to get super fluffy carrot oatmeal muffins you should use room temperature eggs. They mix into the batter better so that allows your baked goods to rise way more than if you used cold eggs.
- Let your batter rest for 5 minutes before baking them: This works for all baked goods made with oats. Oats take a little bit to soak the liquids so giving it a little time it’s a must.
- Thinly shred your carrots: So they blend well with the rest of your batter. That’s how you get a bit of carrot in every bite of your muffin.
How to store muffins:
You can keep them in an airtight container at room temperature for 2 days. If you want to keep them longer store them in an airtight container and in the freezer. Frozen muffins last perfectly fine for up to 4 months.
If you freeze them, once you are ready to serve them take them from the freezer to the toaster or the oven for a couple of minutes. They will taste just like freshly baked!
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)
Instructions
- Combine all dry ingredients in a bowl until mixed.
- Beat eggs, sour milk, melted butter and vanilla together.
- Mix both wet and dry ingredients together until just combined. Stir in the carrots and raisins.
- 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.
26 COMMENTS
Joanne/WineLadyCooks
11 years agoHi 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
nancy@skinnykitchen.com
11 years agoThese sound wonderful and perfect for breakfast on the run!
Tara
11 years agoOMG, I could almost smell those through the screen, YUMMY!!
Kathleen Garber
11 years agoI LOVE Carrot and Oatmeal muffins so together sounds divine! I love fresh muffins, WAY better.
Brandy
11 years ago AUTHORFresh muffins are the best! Freezer muffins work often in a pinch for us but baking day puts smiles on all my boys’s faces.
Debi@ The Spring Mount 6 Pack
11 years agoI 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
Lexie Lane
11 years agoOh my gosh! This really made my mouth water! That is the best looking muffin ever! I hope it tastes close to carrot cake good! 🙂
Rosie
11 years agoI’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!
Brandy
11 years ago AUTHORI 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.
Dawn
11 years agoI really love oatmeal. This looks like a great weekend brunch recipe!
mama to 5 blessings
11 years agothat sounds really yummy, what a nice way to “hide” veggies for my kids!
Dawn Lopez
11 years agoOoh yum, what a tasty combination all in a delicious muffin! I can’t wait to give these a try!
Liz Mays
11 years agoI’m so with you and the vacuum sealer to save things like this. And these are definitely worth saving!
Shauna
11 years agoI am a huge fan of muffins and this sounds and looks amazing. We will have to give them a try. Thanks for sharing
Debbie Denny
11 years agoReally tasty looking and must give them a try.
Helene Cohen Bludman
11 years agoThese sound really good and a healthy option for breakfast, especially if you are on the go.
lisa jones
11 years agoThis Looks Really Tummy I Bet It is, I’ll Be Making Very Soon Thank You
Pam
11 years agoThose muffins look so good! I bet they are filling, with the oatmeal in them.
Jennifer B
11 years agoThese look so good for breakfast! Thanks for this recipe!
Sandra
11 years agoThis is a great way to start the morning, love it.
Lois Alter Mark
11 years agoI love muffins and am always happy to try new kinds. This sounds yummy!
Rebekah
11 years agoThese look delicious! Thanks for the recipe.
Maggie @ The Love Nerds
11 years agoI love carrot flavors! These sound fabulous.
Trisha
11 years agoI 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!
Robin (Masshole Mommy)
11 years agoThat sounds so delicious! I wish I had one right now because I am starving.
Sarah @ Must Have Mom
11 years agoThis looks yummy! Thank you for sharing.