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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 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!
Hahaha, sounds like a good plan to me!
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?
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.
could i use brown sugar instead of the sugar type you call for?
Absolutely Jennifer, it’s up to you!
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?
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! 🙂
I made these Monday. Had one today….mmmm good. So soft. Next time will add some clove spice to it. I like spicy.
Nice! I like it spicy too. 🙂
Thank you for sharing this muffin recipe! I’m making then for an upcoming camping trip for healthy breakfast! =D
You are welcome, enjoy!
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!
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.
Do u have calorie content please. Thanks
Hi,
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!
-Amy
Thank you, Amy! I got asked a few times what the calorie count was. That is very helpful! 🙂
I sure do!
Do you bake in those papers? They make those muffins look like an artful presentation! Can’t wait to try them.
Yes, I did bake in those paper liners. Aren’t they lovely! 🙂