Carrot Oatmeal Muffins
Start your day with a burst of wholesome flavor with these moist and hearty Carrot Oatmeal Muffins! Packed with nutritious rolled oats, freshly grated carrots, and a hint of warm spices like cinnamon and nutmeg, these muffins are the perfect balance of cozy and nourishing. Sweetened naturally with brown sugar and unsweetened applesauce, they make a healthier yet satisfying treat. Customize them with optional add-ins like chopped walnuts or raisins for added texture and a touch of indulgence. Quick and easy to prepare, these muffins come together in just 35 minutes, making them ideal for breakfast meal prep, lunchbox snacks, or a grab-and-go treat. Enjoy them fresh or freeze for a make-ahead option that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar
- 2 cups Carrots, grated
- 2 pieces Eggs, large
- 0.5 cup Unsweetened applesauce
- 0.5 cup Milk (any kind, dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.
In a separate bowl, whisk together the brown sugar, eggs, unsweetened applesauce, milk, vanilla extract, and vegetable oil until smooth.
Gradually add the wet ingredients into the dry ingredients and stir until combined. Do not overmix; the batter will be slightly thick.
Fold in the grated carrots. If desired, add in the chopped walnuts and raisins for added texture and flavor.
Using a spoon or ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for longer storage.
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 367.2 g | 134% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 165.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 620 mg | 48% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
