Carrot Cake Oat Muffins

Why You’ll Love This Recipe

These carrot cake oat muffins combine the comforting spices of carrot cake with the nourishing power of oats. They’re simple to make, freezer-friendly, and great for busy mornings. With shredded carrots for moisture and natural sweetness, plus oats for satisfying fiber, these muffins strike the perfect balance between indulgence and nourishment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rolled oats
all-purpose flour or whole wheat flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
brown sugar or coconut sugar
eggs or flax eggs
plant-based milk or regular milk
neutral oil or melted coconut oil
vanilla extract
shredded carrots
raisins (optional)
chopped walnuts or pecans (optional)
shredded coconut (optional)

Directions

1. Preheat the oven and line a muffin tin with paper liners.
2. In a large bowl, mix the oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the sugar, eggs or flax eggs, milk, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in shredded carrots and any optional add-ins like nuts, raisins, or coconut.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake until the muffins are set, lightly golden, and a toothpick inserted into the center comes out clean.
8. Cool in the pan briefly before transferring to a wire rack to cool completely.

Servings and timing

Makes about 12 muffins.
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 33–37 minutes

Variations

• Use maple syrup or honey (if not vegan) instead of sugar for natural sweetness.
• Add crushed pineapple for extra moisture.
• Make them gluten-free by using certified gluten-free oats and a gluten-free flour blend.
• Add chia seeds or flaxseed meal for extra fiber.
• Top with a light drizzle of glaze or a spoonful of vegan cream cheese spread.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze for up to 3 months.
Reheat in the microwave for 10–15 seconds or warm briefly in a low oven.

FAQs

Are these muffins gluten-free?

They can be if you use gluten-free oats and a gluten-free flour blend.

Can I make them vegan?

Yes, use flax eggs and plant-based milk.

Can I reduce the sugar?

Yes, though reducing too much may affect moisture and sweetness.

Do I need to peel the carrots?

Peeling is optional; just wash them well.

Can I use quick oats?

Yes, though the texture will be slightly softer.

Why are my muffins dry?

Overbaking or adding too many oats can cause dryness.

Can I use almond flour?

Not as a direct substitute; it changes the structure too much.

Can I add protein powder?

Yes, replace a small portion of the flour with protein powder and increase liquid slightly.

How do I keep muffins from sticking to the liners?

Use high-quality liners or lightly spray them before adding the batter.

Can I make mini muffins?

Yes; reduce baking time to 10–12 minutes.

Conclusion

Carrot cake oat muffins bring together nourishing oats, warm spices, and naturally sweet carrots for a wholesome treat that’s perfect any time of day. Easy to prepare and endlessly customizable, these muffins are ideal for breakfast, snacks, or meal prep—comforting, flavorful, and satisfying in every bite.

Carrot Cake Oat Muffins

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Wholesome, warmly spiced carrot cake oat muffins made with oats, shredded carrots, and simple ingredients for a nutritious, delicious breakfast or snack.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 33–37 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour or whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs or 2 flax eggs
• 3/4 cup plant-based milk or regular milk
• 1/3 cup neutral oil or melted coconut oil
• 2 tsp vanilla extract
• 1 1/2 cups shredded carrots
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup shredded coconut (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together sugar, eggs or flax eggs, milk, oil, and vanilla.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in shredded carrots and any optional add-ins.
6. Divide batter evenly into muffin cups, filling each about two-thirds full.
7. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
8. Cool in the pan briefly, then transfer to a wire rack to cool completely.

Notes

• Use gluten-free oats and flour blend for gluten-free muffins.
• Add crushed pineapple for extra moisture.
• Avoid overmixing to prevent dryness.

Nutrition

• Serving Size: 1 muffin
• Calories: 190
• Sugar: 12g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg