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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.

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)

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

Find it online: https://thefamilycooking.com/carrot-cake-oat-muffins/