This post contains affiliate links. When you purchase through our links, we may earn a commission.
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.
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!
Such a sweet comment, it made my day! Thank you, Denise. 🙂
I’ll take a dozen!
The batter was extremely dry and I had to add about a cup of applesauce. Did anyone else experience this issure?
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!
Gorgeous, gorgeous muffins! And much better than going on any kind of juice cleanse 🙂
Thank you! It’s much too cold to be drinking juice at the moment. 🙂
What type of oil did you use?
I used sunflower oil but you can use any oil you like.
Hi Julia,
I just found your blog and I must say your photography is gorgeous! And this recipe for muffins looks scrumptious. I’m glad to find you.
Thank you Norma. What a sweet comment!
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
So great to hear, Lindy. Thank you for sharing!
I was just going to ask about these substitutions! Where do you find coconut yogurt? Do you have any other ideas for substitutions for yogurt? Thanks 🙂
Hi Sarah, I am afraid I would be no help here. I don’t have much experience with non-dairy substitutes but I do know you can use soy yogurt, which is readily available.
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
Beautiful muffins, I love the idea of these for breakfast with my espresso!