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

CARROT OAT MUFFINS

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
4.47 from 15 votes
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 189kcal

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 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

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

Nutrition

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

Comments

Recipe Rating




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

  1. Joleen

    5 stars
    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.

    Reply
    • Liren Baker

      Hi Joleen, thank you for sharing your experience and adaptations to the recipe! So glad you and your friends enjoyed them!

      Reply
  2. Emily

    3 stars
    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.

    Reply
  3. Emily

    3 stars
    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

    Reply
  4. Em

    5 stars
    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.

    Reply
  5. 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

    Reply
  6. Patricia

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

    Reply
    • 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.

      Reply
  7. 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?

    Reply
  8. 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!!

    Reply
    • 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!

      Reply
  9. 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…

    Reply
    • 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.

      Reply
      • Mya

        ohhhhhh sense some tension. Hope you gals settle this with kindness. #prayingforyou #Bekind

      • Liren Baker

        Thanks, Mya, I always try to approach each comment with kindness and respect and hope that readers/commenters do the same.

  10. 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!

    Reply
    • 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!

      Reply
  11. 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 :)

    Reply
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.

Close