Carrot Oat Muffins

Carrot Oat Muffins are soft carrot oatmeal muffins that taste like carrot cake and are made with ingredients like whole wheat flour and oats.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 127kcal

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.
1 cup buttermilk, 2 large eggs, ¼ cup vegetable oil, ½ teaspoon vanilla extract
Stir in carrot until combined.
½ cup finely grated carrot
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.
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
Spoon batter evenly into prepared muffin tin cups.
Sprinkle with coarse sugar, if using.
1 tablespoon coarse sugar
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.

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.