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!
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.
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.
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- 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
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Comments
COOKBOOK
I juice carrots and hate to waste the pulp. Could I use the carrot pulp in this recipe and how would I adjust the recipe for the added moisture I lost by juicing?
Hi Karyn! What a great idea! I love the idea of using carrot pulp – if you find that the batter feels dry, you can moisten with a little buttermilk, almond milk, or maybe even a touch of carrot juice! Since I’ve never done this, please let me know how it works out for you!
Hi! I’m currently making this recipe. When I saw the “12 servings” I told myself : let’s cut the recipe in half. Don’t do this. I couldn’t make muffins and i’m now baking these as small carrot bread.. I’m pretty sure the full recipe isn’t for 12 muffins. The mix taste good tho.
Hi Annabelle, I’m curious as to the size of your muffin tin, because I have reliably been able to make 12 muffins from the full recipe. Hope your mini loaf turned out good, though.
Awesome recipe! Thanks
Thank you so much Angie!
Hello! These muffins looks delicious! I have a question- what could I use in replacement of the canola oil and sugars? I like to bake for my son and his preschool but try to sweeten with maple or honey instead. Would that work here, you think? Thank you!
Hi Lauren! Substitutes for canola oil can include coconut oil or olive oil, but if you want to avoid any oil at all, you can also try applesauce, but I would lessen the sweetener. I haven’t tested it, but that is what I would try. As for sugar substitutes, yes, maple or honey are great options (and applesauce), just keep an eye on the batter and add a little extra flour if it seems to runny. I hope this helps, and please let me know how it turns out!
Very easy to make, and so yummy! I’ve added one egg to the recipe because my mix was looking a little too dry, and they ended up having perfect moisture and texture. I also add a little crumble on top to make the top crispy. My husband loved them too. Will do this recipe again for sure!
I’m so happy you and your husband loved the muffins! Good call on adding the extra egg — one never knows from the moisture of the carrots — and I love that you put a crumble on top! Thank you so much for coming back to let me know :)
These muffins are amazing! This is a wonderful recipe I will definitely remake many times. Thank you!
I’m so happy you loved them, Sam!! Thank you for coming back to let me know!! ☺️
Hi, these look so good. I’ll be making them tomorrow!
I’ve been trying to find a moist carrot muffin for a long time & my search is over. These r easy to make especially using the food processor. I tried this recipe and its moist, delicious and healthy. I added a 1/4 cup of coconut, tasted even better. I love 2 bake especially for my 6 children and 5 of them r in school. I made a double batch. Next time I’m going to have to triple the batch as muffins or anything I bake doesn’t seem to last. Thank u for posting this recipe.
Rebecca, you are so very welcome! I’m so glad you found your perfect carrot muffin and your searches brought you here! They really are so simple and delicious — and I can’t wait to add coconut to mine next time. You kids are so lucky to have you, and boy, do I understand all too well how baked goods don’t last too long!
thanks for share you information
thanks for posting
you provider is good
good idea
thans
I might make these tonight. With AC blasting on high because it’s a zillion degrees in DC. Also, if I did not want to add nutmeg and cinnamon, I can just use vanilla!? :)
These muffins are worth baking, even when it’s a zillion degrees (yay for warm weather, finally!). Of course you can just use vanilla, but if you at least have cinnamon, I highly recommend you add it! xo
Hi,
Just wanna say thank you for the recipe. I made it yesterday and it came out really good.
These look fabulous. I’m wondering if you have any nutritional / caloric information you can share about them… :)
Hi Liz, thanks for asking! I added a nutrition facts label to the recipe. I hope this helps!
I’m going to try this. I wonder if it would be good with a little cardamom added in. I love cardamom!
Cardamom would be fantastic in these, Alma!
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?
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!
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!
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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!
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!
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!
Good point, Dara! Maybe I should start making the treats on the weekdays :)
These muffins sound great! Oat and carrot seem like they’d make a perfect moist crumb together. :)
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.
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!
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.
these look great! I was wondering if I could use zucchini instead of carrots as I have a ton in my fridge. Thanks!
Hi Renee! Yes, definitely. In fact, I make a very similar version with zucchini, which can be adapted from quick bread to muffin! Enjoy!
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!
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!).
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!
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!