Carrot Oat Muffins Recipe | Yummly
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Carrot Oat Muffins

Emily Morrison: "the recipe was really easy. I baked for 20min in…" Read More
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  • 2 1/2 cups carrots (coarsely grated)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup canola oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder
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    NutritionView More

    Sodium8% DV190mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs9% DV27g
    Fiber4% DV1g
    Calories180Calories from Fat60
    Total Fat7g11%
    Saturated Fat0.5g3%
    Trans Fat
    Calories from Fat60
    Total Carbohydrate27g9%
    Dietary Fiber1g4%
    Vitamin A80%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Emily Morrison 2 years ago
    the recipe was really easy. I baked for 20min in a greased tin without muffin liners and they all got very dark on the bottom and a little burnt on top. it came out a little drier than I expected so next time I would use more carrot.
    Sue Choitz 2 years ago
    Too much nutmeg will try it again with just cinnamon and maybe ginger
    L H. 3 years ago
    I just finished making them. Followed the recipe exactly except I swapped half of the nutmeg for more cinnamon. In general, I think they are good, nice flavour and moisture, not overly sweet and good texture. If you’re tempted to eat them right out of the oven I’d say wait until they cool, they taste much better at room temperature. I would make them again for sure but would add still more cinnamon and maybe omit the nutmeg altogether. I just prefer cinnamon 🙂
    Sk 3 years ago
    Delicious, moist and full of flavour! Follwed the recipe exactly! Will be my go to carrot muffin recipe now!
    G.S. 3 years ago
    Amazing. Family loves them and this recipe makes me feel like I know how to bake.
    Beth D. 5 years ago
    Very tasty....a sweet muffin with a lot of flavour. I added some shredded coconut which gave them a nice texture. I personally will be reducing the sugar a bit next time but still great either way.
    Annaliese F. 5 years ago
    This recipe is delicious! I used 2 cups instead of 2 1/2 cups of carrots and added a tiny bit of shredded coconut and more cinnamon. Instead of coarsely shredding the carrot, I finely shredded it. I think this turned out better than it would've with coarsely shredded carrot. I also made a cream cheese frosting (I know, unhealthy :), but it was so delicious). I can imagine this recipe would be quite good if you added some pineapple and raisins to make it more carrot-cake like. If you don't want muffins that are as packed-full of carrot, then use much less than is in the recipe and maybe substitute with finely chopped apple or another fruit. Hope this helps! From the kitchen of a 15-year-old baker-in-training :)