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–+ servings
muffins in a bread box

Healthy Carrot Oatmeal Muffins

Julia Frey of Vikalinka
These carrot oatmeal muffins are soft and fluffy yet full of all the stuff that is good for your body like shredded carrots and whole rolled oats!
4.82 from 11 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 309 kcal

Ingredients
  

  • 280g/2 cups flour
  • 80g/1 cup rolled oats
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 200g/1 cup Demerara/Turbinado sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 eggs large
  • 65ml/1/4 cup vegetable oil
  • 375ml/1 ½ cups plain yogurt
  • 1 teaspoon 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
  • ¼ 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

Calories: 309kcalCarbohydrates: 48gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 39mgSodium: 203mgPotassium: 257mgFiber: 2gSugar: 22gVitamin A: 1945IUVitamin C: 0.7mgCalcium: 102mgIron: 1.8mg
Keyword carrot muffins, carrot oatmeal muffins
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