8 Irresistible Tips for Savory Carrot Cake Oat Muffins
These Carrot Cake Oat Muffins are soft, moist, and naturally sweetened. Packed with grated carrots, rolled oats, and warm spices, they make a wholesome breakfast or snack that tastes just like your favorite carrot cake—without the guilt!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
• 1 1/2 cups old-fashioned rolled oats
• 1 cup whole wheat flour
• 1/2 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup unsweetened applesauce
• 1/4 cup melted coconut oil (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together oats, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, whisk eggs, applesauce, melted coconut oil, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in grated carrots, nuts, and raisins if using.
6. Divide batter evenly among the prepared muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy warm or at room temperature!
Notes
• For extra moisture, substitute half of the applesauce with crushed pineapple.
• Make it vegan by using flax eggs instead of regular eggs.
• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze muffins for up to 2 months—simply thaw at room temperature or reheat gently.
• For added sweetness, drizzle muffins with a simple glaze made of powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 180
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 4
- Cholesterol: 35
Find it online: https://bakesync.com/carrot-cake-oat-muffins/