Easy Oatmeal and Carrot Muffin Recipe made with healthy ingredients.
These tasty muffins are moist and tender as well as being full of flavor.
Vegetarian oatmeal and carrot muffins.
This is a simple recipe that you can make in about a half hour.
Oatmeal and carrot muffins are the perfect breakfast meal or on the go snack that you can pack for yourself or someone else.
Did you try my recipe for Vegan Applesauce Muffins?
Those muffins are incredible moist and delicious.
Both this recipe for oatmeal and carrot muffins and that recipe for applesauce muffins are healthier ideas for breakfast baking.
Adding chopped walnuts can make this recipe even better by adding both flavor and a crunch factor. You can find a selection of chopped walnuts here.
Frequently asked questions about oatmeal muffins.
Most bakers swear by rolled or old fashioned oats for baking with.
Rolled and old fashioned oats and rolled oats are the same thing.
What makes rolled or old fashioned oats preferred for baking is that their texture is flat making for better absorption of moisture. The result is a more moist muffin than ‘quick’ oats would yield.
The secret to moist muffins lies in the moisture that is added to the recipe and the ingredients that help to hold the moisture in. Proper baking can also prevent dry muffins.
To make these muffins moist, we are adding moisture via oil, yogurt, eggs, and carrots. The moisture is held in while baking mostly thanks to the oats holding on to it.
Tips for making oatmeal muffins.
Make this recipe vegan by using two flax eggs or another egg substitute for the eggs. Applesauce can be used instead of the yogurt and adding a tablespoon of apple cider vinegar.
Here are some more great tips for you.
- To grate your carrots you can use a standard food grater for carrots or a food processor. It is okay for the carrots to be a bit watery for this recipe.
- Rolled oats are used in this recipe as they give the muffins that moist and chewy texture. Other oats can be used however, you may need to make adjustments to get the same kind of moisture.
- Avoid overmixing the ingredients once they have been combined. It is okay for there to be a few lumps in the batter as they will most likely bake out anyway.
How to store oatmeal muffins.
These muffins should be stored in an airtight container.
If properly stored, they should keep for a few days refrigerated or a couple of months frozen.
By the way, while you are here you may also be interested in these ideas.
- Overnight Steel Cut Oats With Fruit
- Easy Air Fryer Carrot and Cheese Recipe
- How to Make Homemade Oat Milk
- Easy Healthy Garlic Cauliflower Rice
- Oat Flour Vegan Muffin Recipe
- Peanut Butter Stuffed Dates
- Easy Chia Overnight Oats Recipe
- How to Make Vegan Chocolate Chip Muffins
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About this recipe for oatmeal muffins made with carrots.
This vegetarian recipe for muffins is based upon a standard oatmeal muffin recipe.
Carrots are added to these muffins for flavor, color, and moisture.
To make this recipe you will need shredded carrots.
Chopped walnuts or raisins can be added to the muffins batter for texture and flavor.
You can top your muffins with my Ricotta Frosting to make them into a tasty dessert idea.
Ingredients needed to make this Easy Oatmeal and Carrot Muffin Recipe
- Flour All purpose flour was used to make my muffins. You can alternatively use a whole wheat flour.
- Baking Soda and Baking Powder. We will use both as livening agents for these muffins.
- Ground Cinnamon. Added for a nice accent flavor.
- Brown Sugar. A granula alternative to brown sugar can be used if it measures like brown sugar and can be baked with.
- Vegetable Oil. Any neutral oil can be used instead.
- Yogurt. Use plain yogurt. This is added for moisture and to help make the muffins fluffy.
- Vanilla Extract. Gives the muffins a nice flavor balance.
- Eggs. Added for moisture and to hold the ingredients together.
- Carrots. Your carrots should be peeled and then grated before adding the to this recipe.
- Oats. Rolled oats work best in this recipe.
- Optional Add-ins- Chopped walnuts and raisins. These add a nice element in the texture and the flavor of these muffins.
How to make this Easy Oatmeal and Carrot Muffin Recipe.
This recipe should make 12 average sized muffins
- Preheat your oven to 350 and prep you muffin pan for nonstick. You can use liners or nonstick spray for example.
- In a medium bowl, use a whisk to combined together the flour, baking powder, baking soda, and cinnamon.
- Next, in a large mixing bowl, beat together the sugar and oil until combined. Stir in the yogurt and the vanilla extract to the bowl. Then add the eggs one at a time, stirring gently between additions.
- Add the dry ingredients from the first bowl to the wet ingredients in the large mixing bowl. Mix until just combined.
- Lastly, fold in the carrots, oats, and any optional ingredients.
- Bake the muffins for 22-25 minutes or until they begin to brown and a toothpick comes out clean.
- Allow the muffins to cool to room temperature in the pan (about ten minutes) before removing.
Expert Tip👉 Make these muffins in a jumbo sized or mini size. You may need to make adjustments to baking times as needed.
👇👇👇 Related recipes you may also be interested in.👇👇👇
In case you missed something.
Easy Oatmeal and Carrot Muffin Recipe, a delicious breakfast or brunch recipe made with healthy oats and carrots.
Easy Oatmeal and Carrot Muffin Recipe
Ingredients
- 1 ¾ cup Flour
- ¾ tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ⅔ cup Brown Sugar -packed
- ½ cup Vegetable Oil
- ¾ cup Yogurt -plain
- 1 tsp Vanilla Extract
- 2 Eggs
- 2 cups Carrots -grated
- ½ cup Rolled Oats
Optional- chopped walnuts, raisins
Instructions
- Preheat your oven to 350 and prep you muffin pan for nonstick.
- In a medium bowl, use a whisk to combined together the flour, baking powder, baking soda, and cinnamon.
- Next, in a large mixing bowl, beat together the sugar and oil until combined. Stir in the yogurt and the vanilla extract to the bowl. Then add the eggs one at a time, stirring gently between additions.
- Add the dry ingredients from the first bowl to the wet ingredients in the large mixing bowl. Mix until just combined.
- Lastly, fold in the carrots, oats, and any optional ingredients.
- Bake the muffins for 22-25 minutes or until they begin to brown and a toothpick comes out clean. Allow the muffins to cool to room temperature in the pan (about ten minutes) before removing.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.
