Carrot Oat Muffins in a baking pan with fresh carrots

Carrot Oat Muffins | Simple Sundays

If you have ever wanted carrot cake for breakfast, these Carrot Oat Muffins are for you! These carrot muffins are made healthier with oatmeal!

Carrot Oat Muffins in a baking pan with fresh carrots
Carrot Oat Muffins | Simple Sundays

If you have ever wanted carrot cake for breakfast, then these Carrot Oat Muffins are for you. They’re like carrot cake muffins, only healthier!

Carrot Oat Muffins in a muffin pan.


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.

Fresh carrots for Carrot Oat Muffins.

Fresh carrots and ingredients for Carrot Oat Muffins in a food processor.

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.

Batter for Carrot Oat Muffins in a muffin pan.

Carrot Oat Muffins in a muffin pan.

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.

Breaking apart a Carrot Oat Muffin.

Carrot Oat Muffins on a table.

Note: This post first appeared on January 20, 2013. The recipe has been updated from the archives with improved kitchen notes and recipe annotation, updated photographs, and video. I hope you enjoy this favorite from my kitchen.

If you have ever wanted carrot cake for breakfast, then these Carrot Oat Muffins are for you.

Recommended Tools & Products

If you like these Carrot Oat Muffins, you may enjoy these other muffin recipes:

Mandarin Orange Ginger Date Muffins
Chocolate Banana Quinoa Muffins
Blackberry Yogurt Muffins
Applesauce Chia Muffins
Bakery Style Buttermilk Blueberry Muffins
Banana Nut Ricotta Muffins
Banana Oat Crunch Muffins from Vanilla and Bean
Flourless Blueberry Muffins from Foolproof Living


If you ever wanted carrot cake for breakfast, then these carrots muffins are for you. Cream cheese frosting isn’t necessary, but I don’t blame you if you feel like slathering it before you take a bite.
Carrot Oat Muffins in a baking pan with fresh carrots
Print This Pin This
4.64 from 11 votes
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 189kcal


  • 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°F. 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 into 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!


Serving: 1muffin | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Cholesterol: 13mg | Sodium: 169mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4475IU | Vitamin C: 1.6mg | Calcium: 25mg | Iron: 0.8mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Thuli

    4 stars
    These are delicious. I doubled the recipe but used only 1/4 cup of sugar. I didn’t use a food processor so the consistency was to dry so I added enough milk to make it the right consistency. I love it and I think it’s healthier for my kids with less sugar

  2. Patricia

    Can I make this in a cake tin or loaf? If so what size would you recommend?

    • Liren Baker

      Hi Patricia! I haven’t converted it, but most of my muffin recipes can be made in a standard loaf pan (9″ x 5″). You could probably also bake this in an 8″ x 4 1/2″ pan, too — just keep an eye on baking times! You’ll probably need to bake it for about 45-55 minutes.

  3. Merline

    5 stars
    The muffins were delicious.

    The recipe was easy to follow. I was too lazy to blend the (wet) carrot mixture – I just mixed it with a whisk. Still turned out great.

    A little on the sweeter side for me though – any way to make this less sweet? Can the amount of sugars be reduced?

  4. Juliet

    5 stars
    Great recipe! I froze them to eat for breakfast- they heat up so nicely. I replaced the 2 sugars with 1/2 cup of maple syrup and nutmeg with 1/4 tsp of cardamom and adjusted baking time. They’re so delicious!!

    • Liren Baker

      Hi Juliet, I’m so glad you liked it! And thanks for letting me know that the maple syrup worked out well, I’ll have to try that next time!

  5. Chelsie

    This recipe made a mess of a crumble. Nothing even near a muffin batter. Followed recipe to a T and didnt come together at all. Had to add 1/2 cup Oat Milk to add some moisture. Will see how they bake…

    • Liren Baker

      Hi Chelsie, I’m so disappointed to hear this, especially since this is a staple recipe of mine and a long-time reader favorite. Did you watch the recipe video? I am curious if there was a mismeasurement in the process, but of course, it’s hard to say since I am not in the kitchen with you. I hope that it bakes and comes out for you.

  6. Mrs. Morty

    5 stars
    My son despises carrots. He just ate one of these and exclaimed, “These are the best healthy muffins ever!”, and proceeded to eat 2 more in a row.
    Do you have a weight for the carrot amount? I packed my shredded carrots to 2.5 cups in a liquid measuring cup and was convinced the batter was too wet, but it came together. Just curious if you have a weight vs volume for this ingredient.
    They are very delicious — thank you for the recipe!

    • Liren Baker

      I can’t think of a better compliment than the one from your son! I’m so glad this convinced him to eat his carrots! I will definitely weigh my carrots the next time I make it and be sure to come back and let you know :) It’s pretty forgiving, sometimes I add more carrots and it still comes together, but I’ll keep you updated!

  7. Jill

    5 stars
    I used half and half grated carrot and grated zucchini and swapped the granulated sugar for 1/2 c of honey (needed a bit more flour to account for the added moisture). I also added walnuts. They were delicious and made exactly 12 muffins :)

Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.