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!
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!
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.
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.
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.
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.
Recommended Tools & Products
- Cuisinart FP-11GM Elemental 11 Cup Food Processor, Gunmetal
- USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
- Beyond Gourmet 048 Unbleached Baking Cups, Made in Sweden, Box of 48
- Norpro Stainless Steel Grater
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
CARROT OAT MUFFINS
- 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 kosher 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.
These muffins were a hit with my family and they were really easy to make! I personally felt that they were a little bit salty though, and they didn’t really rise very much! Not sure if that is something I might have done incorrectly though? Either way, I would make these again but without the salt.
Hi Madison, I’m so happy you liked the muffins. Quick question regarding the salt – what kind did you use? I use kosher salt for my recipes; if you used regular table salt, that will result in a saltier product due to the size of the salt crystals. In that case, use less (or leave it out!). Thank you for your comment!
I gave this 5 stars with the alterations I made. I had several ladies over and served these and everyone said they were excellent.
I omitted the white sugar.
I used 2 cups shredded carrots only because that is what the carrots I had made. I
highly recommend shredding your own carrots from fresh loose carrots, the flavor these deliver are much better than prepackaged shredded carrots or bagged carrots.
I used a full teaspoon of cinnamon.
I added 1 Tbsp of organic pure maple syrup.
I used extra virgin olive oil instead of canola oil.
I made 2dozen mini muffins. I baked at the recommended 350 degrees for 14-15 minutes. I check by inserting a knife in a muffin and when knife came out clean removed from oven.
I put 12 in the freezer for later, once defrosted they should heat up in microwave.
Again, delicious and healthy.
If I calculated correctly each mini muffin is about 82 calories, less than 1 gram fat, 8 carbs, 3/4 of a gram of fiber, and 1.2 grams protein.
Hi Joleen, thank you for sharing your experience and adaptations to the recipe! So glad you and your friends enjoyed them!
This recipe has a lot going for it but it is overpowered by sugar. I suggest even if it is your first time making it- only use the brown sugar. As written it is way too sweet. Otherwise it is lovely and I will make it again though I will use much less sugar I might try maple syrup. I also used a lovely organic full flavored olive oil for added benefit in place if the oil.
This is a wonderful recipe IF you cut the sugar. I made them as above and will next time try only adding the brown sugar and leaving out the other totally. I hope you will cut the sugar down even if you are making for the first time, you can do with 1/2 the amount. Otherwise they are lovely (if you want a more cupcake like taste then maybe the sugar is right.. I can’t figure out why there is so much called for it is overpowering.) xx
So yummm ! Was very easy to make. I swap the brown sugar for maple sugar and added vanilla extract and some dark chocolate chips too. Will make this again.
I’m so glad you you liked it, Em! Dark chocolate chips is a yummy mix-in!!
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
Sorry, that’s 1/2 a cup of brown sugar that I used, not 1/4
So glad that you liked the muffins!!
Can I make this in a cake tin or loaf? If so what size would you recommend?
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.
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?
Hi Merline, glad you liked the muffins! You can definitely reduce the sugars if you like!
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!!
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!
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…
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.
ohhhhhh sense some tension. Hope you gals settle this with kindness. #prayingforyou #Bekind
Thanks, Mya, I always try to approach each comment with kindness and respect and hope that readers/commenters do the same.
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!
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!
I want to add raisins what should I add or subtract
Hi Ruby, no need to swap anything out, simply add the raisins to the batter! Enjoy the recipe!
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 :)