Spiced 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
Calories 227 calories
Fat6g fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium184mg sodium
Carbohydrate40g carbohydrate (0 sugars
Fiber0 fiber)
Protein7g protein.

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.

SPICED CARROT MUFFINS



Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

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))
ServingSize1 muffin
Calories239 kcal
Sugar16 g
Sodium275 mg
Fat8 g
SaturatedFat1 g
Carbohydrate37 g
Fiber3 g
Protein4 g
Cholesterol16 mg

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.

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
Calories294.4 calories
Carbohydrate37.4 g
Cholesterol34.5 mg
Fat15.4 g
Fiber2.2 g
Protein3.6 g
SaturatedFat2.5 g
Sodium240.4 mg
Sugar23.4 g

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.

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