With warm spices like cinnamon, ginger, and nutmeg, these Carrot Oatmeal Muffins smell especially good as they’re baking. And they’re tasty too – tender yet hearty, with oats and carrots and deliciousness all tucked up in there.
If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!
I originally shared this recipe back in 2013, and it was really popular with readers for a couple of years. But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).
Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.
(I also created a fully-loaded variation with coconut and pineapple – very carrot-cake-esque. What can I say? We’re huge carrot muffin fans around here!)
Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!
Here are what readers have said about them:
“They are perfect! And oh man, do they smell amazing when they’re baking! We love them. Thank you for the recipe!”
“Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins weren’t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
“Delicious! They are moist and wonderful. I make these all the time for my little guy who doesn’t like to eat his veggies.”
So what’ve we got for ingredients?
Flour, first and foremost. All-purpose, please!
Baking powder and baking soda for lift
Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
Finely shredded carrots
Milk (plant-based milk if you prefer)
Applesauce for premium moistness.
After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.
I hope you find these muffins as satisfying to bake (and eat) as we do!
Good Morning Sunshine Muffins – fully loaded carrot muffins with pineapple and coconut
Mini Carrot Muffins with Chocolate Chips – toddler-sized and toddler-taste-tested!
Carrot Cake Oatmeal – “cake” for breakfast? Yes please!
Carrot Mimosas – yep, I went there.
These Carrot Cake Pancakes are so decadent!
Store in an airtight container at room temperature for 2 – 3 days or freeze.
Use unsweetened almond milk or unsweetened soy milk.
If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.
In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.