Carrot Oat Muffins are moist carrot oatmeal muffins. These fluffy muffins taste like carrot cake and are made with ingredients like oats and whole wheat flour.
Carrot oat muffins are moist carrot oatmeal muffins. The muffins taste like carrot cake, but they’re made with ingredients that you actually want to see in your breakfast.
The muffins can be made from scratch in about 30 minutes, and they make a great make-ahead breakfast for busy weekday mornings or for special occasions, like Easter brunch.
Ingredient notes and substitutions
- Buttermilk: Regular buttermilk or low-fat buttermilk will work. If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
- Vegetable oil: Or a similar neutral oil.
- Brown sugar: Light brown sugar or dark brown sugar will work. I don’t pack the brown sugar, but you can pack it if you’d like sweeter muffins.
How to make carrot oat muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425°F. Grease 14 standard (2½-inch) muffin cups with nonstick cooking spray.
Step 2: Whisk buttermilk, eggs, oil, and vanilla extract together in large mixing bowl until well-combined.
Step 3: Stir in carrot until combined.
Step 4: Add all-purpose flour, whole wheat flour, oats, granulated sugar, brown sugar, baking powder, cinnamon, baking soda and salt; stir just until combined. Don’t overmix.
Step 5: Spoon batter evenly into prepared muffin tin cups.
Step 6: Sprinkle with coarse sugar, if desired.
Step 7: Bake 5 minutes.
Step 8: Without removing the muffins, decrease oven temperature to 350F and continue baking for 15-20 minutes or until a toothpick inserted into centers comes out clean.
Step 9: Cool in the pan for 5 minutes.
Step 10: Remove to a wire rack to finish cooling.
Recipe Tips!
- It’s important to properly measure the flours. Too much flour will give you dry or heavy muffins. Weighing the flour is the most accurate way to measure it, or you can sift or stir it to break it up, lightly spoon into a measuring cup, and level.
- Add-ins: Feel free to mix in 1/4-1/2 cup of chopped nuts or raisins.
Recipe FAQs
You can! Carrot oat muffins freeze well. Just bake the muffins as-directed and then let them cool to room temperature on a wire cooling rack. Wrap the muffins tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.
I haven’t used only whole wheat flour in this recipe. Whole wheat flour usually makes for heavier, denser baked goods, so using a half-and-half blend of all-purpose flour and whole-wheat flour helps to lighten up the muffins.
Storage
Store any leftover carrot oat muffins in an airtight container at room temperature. The muffins will keep for up to 3 days when properly stored.
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Carrot Oat Muffins
Equipment
- Muffin tin
Ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup finely grated carrot packed
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup old-fashioned oats
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon coarse sugar optional
Instructions
- Preheat oven to 425°F. Grease 14 standard (2½-inch) muffin cups with nonstick cooking spray.
- Whisk buttermilk, eggs, oil, and vanilla extract together in large mixing bowl until well-combined.
- Stir in carrot until combined.
- Add all-purpose flour, whole wheat flour, oats, granulated sugar, brown sugar, baking powder, cinnamon, baking soda and salt; stir just until combined. Don’t overmix.
- Spoon batter evenly into prepared muffin tin cups.
- Sprinkle with coarse sugar, if using.
- Bake 5 minutes.
- Without removing the muffins, decrease oven temperature to 350F and continue baking for 15-20 minutes or until the muffins spring back when lightly pressed or a toothpick inserted into centers comes out clean.
- Cool in the pan for 5 minutes.
- Remove to a wire rack to finish cooling.
Notes
- Buttermilk: Regular buttermilk or low-fat buttermilk will work. If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
- Vegetable oil: Or a similar neutral oil.
- Brown sugar: Light brown sugar or dark brown sugar will work. I don’t pack the brown sugar, but you can pack it if you’d like sweeter muffins.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Jackie says
Can I use all all-purpose flour. If so, do you think I would use 1 1/2 cups of all purpose or would I have to change the amount? I hate to have to buy whole wheat flour for only 3/4 cup.
Kate says
I haven’t tried using all all-purpose flour, but I would guess that it would work out just fine.
Erlinda Bloomfield says
Hi Kate
Thank you for the recipes given. i love the way u cook or bake. GOD bless. Please send me more, ok!
Kate says
Thank you!