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These carrot oatmeal muffins are soft and fluffy yet full of all the stuff that is good for your body. Grated carrots and whole rolled oats!
Take a look at our Flourless Oatmeal Muffin recipe while you are at it!
Muffins loaded with nutritious things have long been my breakfast of choice. I love them because they are made in advance.
All you have to do is grab and go!! I personally enjoy them as an afternoon snack with a cup of coffee.
Whenever my kids stop eating breakfast, I always employ my secret weapon.
These carrot muffins. Not only are they packed with vitamin and nutrient charged grated carrots, they are also made with whole rolled oats! My other favourite nutritious breakfast recipe is Spiced Pear Baked Oatmeal.
Carrot Muffins
To make my favourite snack healthier I reduced the fat content and swapped brown sugar for the unrefined Demerara/Turbinado sugar.
I also used whole rolled oats for extra fibre and protein and added a streusel topping for a bit of a crunch.
Recipe Tips and Notes
- Muffins and quick breads made with fruit or shredded vegetables turn out very moist, which is why they are used in the legendary Carrot Cake. And these carrot muffins are no exception. Carrots also make them naturally sweet, so no need to add a lot of sugar.
- I did add yogurt to the batter, which gave these muffins a fluffy, cake-like texture. Your kids will never know they are HEALTHY muffins.
- Those white flecks you are seeing in the photo below are oats, that add extra fibre.
- Feel free to add walnuts or pecans. Stirring in chopped pineapple or dried coconut will give these muffins a tropical twist.
More delicious muffin recipes
- Zucchini Chocolate Muffins (Reduced Fat)
- Lemon Blueberry Muffins
- Toffee Pumpkin Muffins
- Bakery Style Blackberry Muffins
Healthy Carrot Oatmeal Muffins
Equipment
- This is an affiliate link.Non-stick muffin pan
- This is an affiliate link.Mixing bowl
Ingredients
- 280g/2 cups flour
- 80g/1 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200g/1 cup Demerara/Turbinado sugar
- 1 teaspoon cinnamon
- ½ teaspoon This is an affiliate link.nutmeg
- 2 eggs, large
- 65ml/1/4 cup vegetable oil
- 375ml/1 1/2 cups plain yogurt
- 1 teaspoon This is an affiliate link.vanilla
- 1 cup grated carrots, about 3 carrots
For the streusel topping
- 3 tbsp butter
- 2 tbsp flour
- 3 tbsp oats
- 3 tbsp Demerara sugar/Turbinado sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350F/180C and line your muffin tin with paper liners.
- In a medium bowl combine sifted flour, oats, baking powder, baking soda, salt, sugar, cinnamon and nutmeg.
- In a large bowl beat eggs, oil, yogurt and vanilla. Stir in grated carrots and then add in dry ingredients to the bowl.
- 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.
- Divide muffin batter evenly among 12 muffins cups and top them with a teaspoon of streusel topping.
- Bake in the oven for 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I liked the recipe and so did my kids! But I’d like to add more oats. Any suggestion on how to do that?
Hi Tamara, by adding more ingredients to any baking recipe you risk compromising the formula. You can try adding 1/4 cup and see if it affects the texture too much. It’s impossible to tell without testing.
I followed your recipe to a T and it turned out great!
Thank you for your lovely feedback, Keira!
can i use almond flour instead?
I have no idea as this kind of substitute needs to be tested. My guess is no.
I reduced the sugar to 3/4 cup, used yogurt whey in place of yogurt (simply because I make my own yogurt and am always looking for ways to use up the whey), added 1/4 cup of flaxseed meal, and 1/4 tsp of ground cloves as another reviewer mentioned. Then I turned it into a loaf because I was out of muffin liners. I baked at 350 for 70 min (started checking after 50 but my oven does run slightly cool). I skipped the streusel topping as it was a loaf but added raisins for a bit more sweetness (soaked them in warm water for a few min first). Delicious, healthy enough for us, and will go into our baking repertoire 🙂
Sounds delicious and very healthy, Rachel.
I used buttermilk instead of yogurt because it’s what I had on hand. This recipe is great! Moist and delicious
I am so pleased to hear you loved this recipe, Julie!