Healthy Oatmeal and Carrot Muffins

Healthy Oatmeal and Carrot MuffinsJanuary is in full swing and I’ve seen at least 3 friends’ Facebook statuses announcing they are going on a week long juice cleanse. That makes me feel uncomfortable, mostly because I just had a doctor’s check-up and she made me step on a scale. A week after the holiday!! I am uncomfortable reading those updates because I know I need to be doing something to get back in shape, so here is the first step in the right direction.  “Good for you Oatmeal and Carrot Muffins”. I love muffins and if I am completely honest I would say they are a weakness of mine. I figured it’s within my power to make my favourite afternoon snack healthy. I used Food Network Michael Smith’s recipe and adapted it by reducing a fat content, swapping brown sugar for unrefined Demerara sugar and using whole rolled oats for extra fibre and protein. I also added a streusel topping for a bit of a crunch. Healthy Oatmeal and Carrot MuffinsMuffins and quick breads made with added fruit or shredded vegetables turn out very moist and these carrot muffins are no exception, however added yogurt gives them a fluffy cake-like texture and they are HEALTHY muffins. Those white flecks you see are oats that add extra texture.  So there you have it- beautiful moist muffins with slightly crunchy streusel tops.  I do want to call them an afternoon delight but I think they are talking about something else.  :-)Healthy Oatmeal and Carrot Muffins

4.5 from 4 reviews
Healthy Oatmeal and Carrot Muffins
Recipe type: Dessert
Serves: 12
  • 2 cups flour
  • 1 cup rolled oats
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Demerara/Turbinado sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 eggs
  • ¼ cup oil
  • 1½ cups yogurt
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 3)
For the streusel topping
  • 3 tbsp. butter
  • 2 tbsp. flour
  • 3 tbsp. oats
  • 3 tbsp. Demerara sugar
  • ¼ tsp. cinnamon
  1. Preheat oven to 350F/180C and line your muffin tin with paper liners.
  2. In a medium bowl combine sifted flour, oats, baking powder, baking soda, salt, sugar, cinnamon and nutmeg.
  3. In a large bowl beat eggs, oil, yogurt and vanilla.
  4. Stir in grated carrots and then add in dry ingredients to the bowl.
  5. In a small bowl combine butter, flour, oats, sugar and cinnamon for the streusel topping. It works best if you mix it with your fingers. The streusel topping mixture will resemble cookie dough.
  6. Divide muffin batter evenly among 12 muffins cups and top them with a teaspoon of streusel topping.
  7. Bake in the oven for 30 minutes.

Healthy Oatmeal and Carrot Muffins


  1. says

    I make a point NEVER to step on scales, mostly as I don’t think it’s necessary! As long as I fit in my clothes I’m happy, and as long as I’m healthy and eating well I feel good :) I think all of us should give ourselves a bit of leeway after the festive season 😉 These muffins look gorgeously wholesome. Much better than extremist juice diets (which aren’t medically authorised, I work in a hospital and hear doctors berating them all the time, don’t do it!!). Thanks for sharing the recipe, happy new year!! xx

  2. Lindy says

    I made these vegan & they were delicious! Here’s what I substituted-
    1/2 cup applesauce for the eggs
    Coconut milk yogurt for the yogurt
    Coconut spread for the butter

  3. Sarah says

    I made these and subbed fresh grated beets for the carrots. I exchanged the cinnamon for ginger and added the zest of one lemon – they were tasty and beautiful! :) Thanks for sharing!

  4. says

    Hi, Julia!! I love your ‘kiss the cook’ statement. I am happy to connect with people who is family-oriented and believes in the Savior — especially who is not ashamed or shy to confess Him. Cheers to you, my dear! These healthy and nutritious oatmeal and carrot muffins make the perfect breakfast and afternoon snack for adults and children who love a treat. Wishing you an awesome day!

      • Amy says

        I use MyFitnessPal and they have a way to input a website and it scans the recipe, matches all the ingredients, lets you add/substitute ingredients and then does the calculation per serving. These came up as 359 calories per serving after adjusting that the recipe serves 12.
        These look amazing I can’t wait to try them!

  5. says

    Do you use softened or melted butter for the streusel? My batch just finished baking and it made a whopping 20 muffins (and some overflowed!)–did you use a jumbo muffin tin? Can’t wait to try them. They smell delicious!

    • vikalinka says

      Maggie, I use softened butter for the streusel and just a regular muffin tin, however the paper liners are quite deep so that might make all the difference.

  6. Jenni says

    Thank you for sharing this muffin recipe! I’m making then for an upcoming camping trip for healthy breakfast! =D

  7. Kristie says

    These muffins were amazing! You said it makes 12 muffin however I followed the recipe and it made 24 muffins for me. The only thing I did different was use applesauce instead of oil and one cup of carrot pulp from my juicer rather than one cup of grated carrots. For my first recipe I used muffin liners however when I bake them at the full 30 minutes they were hard around the edges and they stuck to the liners. So the second time I made them I only baked them for 20 minutes and they were much softer however they were still sticking to the muffin liners. Any suggestions?

    • vikalinka says

      Kristie, I am guessing they were hard around the edges because you made them into smaller muffins and they needed less time to bake. As far as sticking to the muffin liners, I have no suggestions since you made changes to the recipe and it might be the reason (no oil?) or could the brand of the muffin liners. I am glad you enjoyed them though! :-)

  8. Olimpia H says

    Hi! The muffins look soo gooooood! I can’t wait to try the recipe, I just have one question, how many days do they last without going bad?

    • vikalinka says

      Hi Olimpia, as any baked goods these muffins will go stale after a couple of days so if you want to keep them longer I’d recommend freezing them.

  9. Jessica says

    I cut the sugar to only 1/4 cup and added fresh grated ginger, they are delicious with a little orange infused olive oil or heated for a few seconds. Thanks for the treat!


  1. […] Oatmeal and Carrot Muffins: FANTASTIC recipe. I didn’t make the streusel topping but these were sweet enough and delicious without it. Paired with a swipe of almond butter or string cheese, these make a perfect mid-morning snack or pre-run fuel. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: