Carrot Oatmeal Muffins Recipes

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OATMEAL CARROT MUFFINS



Oatmeal Carrot Muffins image

For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.-Jane Richter, Pompano Beach, Florida

Provided by Taste of Home

Time 30m

Yield 10 muffins.

Number Of Ingredients 13

1 cup old-fashioned oats
1/2 cup raisins
1 cup fat-free milk
1/2 cup shredded carrot
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 large egg whites
1 teaspoon grated orange zest
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Steps:

  • In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange zest; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 227 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.

OATMEAL CARROT MUFFINS



Oatmeal Carrot Muffins image

Another great recipe from Michael Smith. These muffins are so moist and delicious, as well as being good for you, too!

Provided by Irmgard

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup vegetable oil
1 1/2 cups plain yogurt
1 teaspoon vanilla extract
1 cup carrot, grated

Steps:

  • Preheat the oven to 350 degrees F.
  • Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
  • Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
  • Stir in the carrots and then the dry ingredients.
  • Spoon into 6 jumbo or 12 regular-sized muffin cups.
  • Bake for 30 minutes.

Nutrition Facts : Calories 289, Fat 11.6, SaturatedFat 2.2, Cholesterol 35, Sodium 279.4, Carbohydrate 41.5, Fiber 1.7, Sugar 19.9, Protein 5.3

CARROT OATMEAL MUFFINS



Carrot Oatmeal Muffins image

A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!

Provided by WestCoastMom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¾ cup white sugar
¾ cup brown sugar
1 cup canola oil
3 eggs, beaten
1 teaspoon vanilla extract
½ cup uncooked rolled oats
½ cup flaked coconut
½ cup raisins
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained with juice reserved
¼ cup softened cream cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
  • In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
  • In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 37.4 g, Cholesterol 34.5 mg, Fat 15.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 240.4 mg, Sugar 23.4 g

SPICED CARROT OATMEAL MUFFINS



Spiced Carrot Oatmeal Muffins image

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
  • Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
  • Allow to cool for about 10 minutes before removing from the muffin tin.
  • Serve plain or with butter (or vegan butter) if desired.
  • Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

CARROT OATMEAL MUFFINS



Carrot Oatmeal Muffins image

Make and share this Carrot Oatmeal Muffins recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 cup quick-cooking rolled oats (not instant)
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon or 1/2 teaspoon ginger
1/4 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla
1 carrot, grated
1/2 cup chopped walnuts (optional)

Steps:

  • In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
  • In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot and walnuts (if using); stir just until dry ingredients are moistened.
  • Spoon into 12 paper-lined or greased muffin cups.
  • Bake in centre of 375F oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely.
  • Apple Raisin Oatmeal Muffins: replace carrot with 1 apple, peeled and grated; replace walnuts with 1/2 cup raisins.
  • Tropical Fruit Oatmeal Muffins: replace carrot with 3/4 cup mixed dried tropical fruit (chopped into 1/2 inch pieces if necessary); replace walnuts with 1/4 cup shredded coconut.

ONE-BOWL CARROT OAT MUFFINS



One-Bowl Carrot Oat Muffins image

Breakfast or snack time, these moist muffins are a wholesome treat to go.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 40m

Yield 12

Number Of Ingredients 11

1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
¾ cup packed light brown sugar
⅓ cup vegetable oil
1 large egg
1 cup all-purpose flour
½ cup uncooked quick oats
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup dried cranberries or golden raisins
½ cup chopped pecans or walnuts

Steps:

  • Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
  • Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
  • Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

Nutrition Facts : Calories 220 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 10.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 274.5 mg, Sugar 18.3 g

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Top Asked Questions

How to make carrot muffins?
How to Make Carrot Muffins In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda and salt. Now it’s time to incorporate dry ingredients one by one. Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined.
What is the best way to make oatmeal muffins?
Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.) In a medium bowl, stir together the oats, Greek yogurt, 6 tablespoons of milk, and vanilla extract.
How to bake carrots and carrots in oven?
DIRECTIONS Preheat the oven to 350 degrees F. Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg. Mix the eggs, oil, yogurt and vanilla in a large mixing bowl. Stir in the carrots and then the dry ingredients. Spoon into 6 jumbo or 12 regular-sized muffin cups. Bake for 30 minutes.
How do you make a healthy oatmeal cake?
In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined.

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