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5.0 from 18 votes

Carrot Currant Muffins

These Carrot Currant Muffins muffins are fluffy, flavorful, and loaded with nutrients! They make carrot cake for breakfast a totally acceptable option!

Prep Time
15 mins
Cook Time
15 mins
Total Time
58 mins
Servings: 12 servings
Calories: 194 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup of old-fashioned rolled oats
  • ¾ cup milk or dairy-free milk
  • ¼ cup plain greek yogurt
  • 1 TBSP vinegar
  • 1 cup all-purpose flour
  • ¼ cup whole wheat flour or white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp allspice
  • ¼ tsp salt
  • ⅛ tsp ground nutmeg
  • 1   large egg
  • ¼ tsp vanilla
  • ¼ cup butter, melted and cooled slightly
  • ¼ cup unsweetened applesauce
  • ⅓ cup brown sugar, packed
  • 1 cup shredded/grated carrots
  • ⅓ cup currants
  • ½ cup chopped baking walnuts
  • cinnamon sugar for topping (optional)

Instructions

    Cup of Yum
  1. In a large mixing bowl, combine oats, milk, yogurt and vinegar in a mixing bowl, stir to coat, and allow to sit for 30-60 minutes to soften the oats (oatmeal style!) and give the vinegar a chance to work its magic.  You can also pull your egg and carrots from the fridge to reach room temperature alongside it for best results.  Out of all three  test batches, the one I set out for an hour came out the fluffiest!
  2. Next preheat the oven to 375 F and grease a non-stick muffin pan by spritzing with spray oil or butter.
  3. In a clean bowl, combine flours, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt.  
  4. In the bowl with the wet oat mixture, stir in egg, butter, applesauce, vanilla, brown sugar, carrots, and currants and mix with a fork until fully incorporated.
  5. Whisk together the dry ingredients and, using a sifter or a sieve, sift the flour mixture into the carrot mixture slowly, stirring with a fork to combine. Mix until just combined, avoiding over mixing the batter.
  6. Lastly, fold in the walnuts.  Your final batter should be thick, sticky, and springy and your fork should almost be able to stand upright in the batter.
  7. Pour into greased muffin tin.  For small muffins, you can divide the batter equally into 12 muffins but I prefer to fill 10 of the 12 at least 3/4 of the way full, for larger muffins with a bit of a muffin top.  For a slightly sweeter muffin, top each with an optional sprinkling of cinnamon sugar.
  8. Set your muffin tin atop an aluminum baking sheet (optional; this helps prevent the bottoms from over browning) and bake for 12-15 minutes for 12 smaller muffins and 18-20 minutes for 10 larger muffins.
  9. Test with a toothpick and allow to cool to room temperature before faceplanting.
  10. See post below for optional icing recipe.

Notes

  • Leftover muffins? Store individually wrapped in cling wrap in an airtight container for up to four days. Enjoy as is or reheat before serving.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 194kcal (10%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 25mg (8%) Sodium 159mg (7%) Potassium 223mg (6%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 1949IU (39%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 194

% Daily Value*

Calories 194kcal 10%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 159mg 7%
Potassium 223mg 5%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 1949IU 39%
Vitamin C 1mg 1%
Calcium 69mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.