Simple Sundays | Carrot Oat Muffins

Simple Sundays | Carrot Oat Muffins

Carrot Oat Muffins | Kitchen Confidante | With Cream Cheese

4:59 am.

AM. Ante-meridiem. Latin for “before the Sun has crossed the line.”

The time I woke up this morning.

I don’t know about your family, but mine doesn’t seem capable of sleeping in on weekends. The same children who cling to the last moments of sleep during the week…the same ones I repeatedly have to rouse from slumber…the very ones who practically have to be pulled out of bed on a school day…are up well before 7 am on Saturdays. This morning, it was 6 am. And don’t get me started on my husband, who rolled out of bed at 4:59 am, was grinding coffee by 5:15 am, and painting the office by 6:30 am.

I was rather grouchy.

Carrot Oat Muffins | Kitchen Confidante

But there is one good thing about rising before the sun. You get things done. By the time I had commiserated with sleep-deprived friends on Facebook, and as the sun was starting to peek through the windows, I had already made a fresh batch of granola for the coming week, and these Carrot Oat Muffins.

Carrot Oat Muffins | Kitchen Confidante | Sliced

Being productive more than compensated for the rude awakening. My kitchen was warm and filled with the scent of cinnamon and nutmeg. A load of laundry was freshly dried and folded. The dishwasher hummed from the remnants of the morning’s baking. And having spice filled muffins bursting with carrots and oats were a very nice change of pace this Saturday morning.

Carrot Oat Muffins | Kitchen Confidante | Carrot Muffins in Bowl

Carrot Oat Muffins

12 muffins | Prep: 10 min | Cook: 20 min

If you ever wanted carrot cake for breakfast, then this muffin is for you. Cream cheese frosting is completely optional, but I don’t blame you if you feel like slathering it before you take a bite.


2 1/2 cups coarsely grated carrots*
1/2 cup brown sugar
1/2 cup granulated sugar
1/3 cup canola oil
1 large egg
1 cup all purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking powder


Preheat oven to 350°. Prepare a muffin pan by lining with cupcake liners or lightly coating with baking spray.

In the bowl of a food processor, add the carrots, both sugars, canola oil and egg, and process until just combined. In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg, and baking powder. Add the carrot mixture to the flour and mix until combined.

Divide the batter evenly in the muffin pan.

Bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.


* If you have bagged pre-shredded carrots, this saves a step in the preparation!


  1. Laura (Tutti Dolci)

    My, my…. you have one productive family! Though I’m hardly surprised considering they share a home with you :). I love carrot muffins, these look perfect for breakfast or an afternoon snack!

    • liren

      It’s definitely been a busy weekend, Laura. I’m looking forward to watching a movie with them tonight – it will be so nice to have the extra day off tomorrow! Hope you’re having a wonderful weekend!

  2. Jean

    I would have been a bit grouchy, too, if I woke up that early. But talk about getting things done–I’m impressed! I guess there really is a positive side to waking up early, albeit unwillingly. I got to make fresh pasta pretty early thanks to the early-riser hubs!

    I have been craving carrot cake lately and these muffins would hit the spot absolutely perfectly!

    • liren

      Jean, maybe the husbands do this on purpose. When they wake up, we wake up, and once we’re up, we make yummy things. Hmmm… :)

      I wish I could have some homemade pasta! Must make some time for that too (or get up early, ha!).

  3. renee

    these look great! I was wondering if I could use zucchini instead of carrots as I have a ton in my fridge. Thanks!

    • liren

      Hi Renee! Yes, definitely. In fact, I make a very similar version with zucchini, which can be adapted from quick bread to muffin! Enjoy!

  4. Brian

    HA! I would be grouchy too. I haven’t slept in in a long time… so I know what you mean. But 5 am is early. Too early. But these muffins certainly help make one feel better about starting their day at that hour.

  5. Jessica@AKitchenAddiction

    I am glad my husband likes to sleep in! Though, I would mind being as productive as you were! :)
    I love using shredded carrots in breads. . .these muffins sound fantastic!

  6. Bernadette @ Now Stir It Up

    I wish I got up early on the weekends… Like you said sooo much gets done. Instead I can’t pry myself out until 9ish. Careful what you wish for I guess though right?

    I love carrot muffins and these sound great. Full of yummy spices.

  7. Eileen

    These muffins sound great! Oat and carrot seem like they’d make a perfect moist crumb together. :)

  8. Cookin Canuck

    Yes! What is it about kids on the weekend? I have to poke and prod them to get up on school days, but they practically leap out of bed on the weekends. Maybe they would leap out on school days if I made them some of these muffins. They look fantastic!

    • liren

      Good point, Dara! Maybe I should start making the treats on the weekdays :)

  9. Marcie @ Flavor the Moments

    It’s never made sense to me why my kids don’t want to get up during the week, but they’ll get up at the crack of dawn on weekends. I asked them why, and my oldest son said, “We want to have more play time.” Point taken, but I still don’t understand anybody wanting to get up at 6! Drinking coffee and baking those beautiful muffins sounds like the perfect antidote. I’ll have to do that this weekend!

  10. RGRC

    Stumbled across this recipe while looking to use up some carrots. This recipe is a winner. Very moist, sweet but not overly so. Wonderful texture. Thanks for posting it!

  11. Kandice

    I really likie what you guys are up too. Thiss type of cleever work and reporting!
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    guys to our blogroll.

  12. Beth

    Excellent recipe!!! I made a double batch and a few alterations. I used zucchini along with the carrot, added about a tsp of vanilla, used Truvia in lieu of the white sugar (and kept the brown sugar), doubled the cinnamon, and added in about 1/2 tsp of ground cloves (for the double batch — only use 1/4 tsp if making a single batch). Oh, I also only used 1/4c of oil for the entire double batch and replaced the rest of the oil with applesauce. These came out AMAZING! Tasty and healthy! Thank you!

  13. Angelica

    Hi there! I’m on my third batch of these and they’re great. Two adults and two kiddos here enjoy them very much, thanks for sharing. Question: what does the asterisk beside the carrots in ingredients stand for?

    • Liren Baker

      Hi Angelica! I’m so glad you asked — when I updated my site design, the extra note got lost in the recipe. I have added it back in — basically, the asterisk notes how using bagged shredded carrots saves some time in the preparation. I hope that helps, and I’m SO pleased that the muffins are a hit with your family!

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