Oatmeal Carrot Muffins

It’s been a little while since I’ve made muffins…and what a good way to use up the big bag of carrots sitting in my fridge!

These muffins are great for breakfast, or an afternoon treat. And you could even make the claim that they’re healthy…I mean…they have vegetables and oatmeal in them, am I right?! Haha.

If you’re a fan of carrot cake, than I definitely recommend this recipe to you. It it not quite the same as cake of course, but it still has that same cinnamon and carrot taste that we all know and love from that classic carrot cake recipe.

These are also amazing with raisins in them! Although I’m sure you could add other things in them as well, such as white chocolate chips or crushed up walnuts.


Oatmeal Carrot Muffins


2 cups all-purpose or whole wheat flour

1 1/4 cup quick oats

1 tbsp cinnamon

1 tsp ground nutmeg

3 1/2 tsp baking powder

1/8 tsp baking soda

1 cup milk (almond or soy milk can substitute)

1/2 cup brown sugar

1/4 cup granulated sugar

1/4 cup plain or vanilla greek yogurt

1/4 cup vegetable oil

1 tsp vanilla extract (or maple extract)

2 tbsp maple syrup

2 eggs

2 heaping cups of shredded carrots (roughly 3 medium carrots)


1 cup raisins



  1. Preheat oven to 425°F and prepare a muffin pan with muffin liners
  2. In a large bowl, combine the oats, flour, cinnamon, nutmeg, baking powder, and baking soda, and stir until completely mixed. Set aside.
  3. In another large bowl, whisk together the milk, sugars, yogurt, vegetable oil, vanilla extract, maple syrup, and eggs until combined.
  4. Slowly fold in the dry mixture to the wet ingredients, being careful not to over-mix.
  5. Add in the carrots *(and raisins if desired), folding into the mixture.
  6. Fill each muffin liner about 3/4 of the way full and place in the oven. Set a timer for 5 minutes.
  7. After 5 minutes, change oven temperature to 375°F, and continue to bake for another 15-18 minutes. 

*A little hint for adding raisins to any type of baked goods…soak them in boiling water for 10 minutes first! The raisins plump up and become far more flavourful 🙂


Recipe adapted from Sally’s Baking Addiction


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