Servings
Font
Back
4.6 from 156 votes

Healthy Oatmeal Carrot Muffins

Whole grain carrot muffins made with all healthy ingredients! Lower in sugar and fat than regular muffins and a great source of complex carbs and fiber.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 Muffins
Calories: 224 kcal
Course: Breakfast , Baked Goods
Cuisine: American

Ingredients

  • 2 cups quick oats
  • 3/4 cup unsweetened applesauce or two large ripe bananas, mashed*
  • 2 large eggs
  • 2 Tbsp avocado oil
  • 3 Tbsp brown sugar or pure maple syrup, optional**
  • 2 tsp pure vanilla extract
  • 2 tsp baking powder
  • 3/4 tsp sea salt
  • 1.5 tsp ground cinnamon
  • ½ tsp ground ginger optional
  • 1 ½ cups grated carrots
  • 2/3 cup unsweetened shredded coconut optional
  • 2/3 cup raw walnuts or pecans chopped
  • 2/3 cup raisins

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners. You can also spray the muffin holes with cooking spray.
  2. Transfer the oats to a high powered blender and blend for 60 seconds, or until a flour forms.
  3. Add the applesauce (or mashed bananas) to a large bowl along with the eggs, oil, brown sugar (if adding), and vanilla extract. Mix until the wet ingredients are completely combined.
  4. Stir the oat flour, baking powder, sea salt, ground cinnamon, and ground ginger (dry ingredients) into the batter.
  5. Transfer the remaining ingredients (grated carrot, shredded coconut, chopped nuts, and raisins to the mixing bowl and stir everything together.
  6. Transfer the muffin batter to the muffin pan, filling the holes all the way up. If desired, sprinkle the top of the muffins with extra shredded coconut or chopped nuts.
  7. Bake on the center rack of the preheated oven for 22 to 28 minutes, or until muffins are golden brown on top and test clean.
  8. A great way of telling whether or not muffins are fully cooked is by taking the internal temperature. To do so, insert a digital thermometer into the center of a muffin and wait until the numbers stop moving. The muffin is fully cooked if it has reached 190 degrees Fahrenheit or higher.
  9. Allow the muffins to cool completely before attempting to peel off a muffin paper to eat for the best results. If you try peeling off the muffin papers before the muffins have cooled, you’ll lose a decent amount of muffin to the paper.

Notes

  • *You can also use two large ripe bananas (mashed), which should be about 1 cup of mashed banana. As an alternative, blend up 1 cup of pineapple chunks and use pineapple puree.
  • *You can also use two large ripe bananas (mashed), which should be about 1 cup of mashed banana. As an alternative, blend up 1 cup of pineapple chunks and use pineapple puree.
  • **I typically leave out the brown sugar. Use up to ½ cup of sugar for sweeter muffins.
  • **I typically leave out the brown sugar. Use up to ½ cup of sugar for sweeter muffins.

Nutrition Information

Serving 1muffin (of 12) Calories 224kcal (11%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Cholesterol 31mg (10%) Sodium 263mg (11%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 224

% Daily Value*

Serving 1muffin (of 12)
Calories 224kcal 11%
Carbohydrates 25g 8%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Cholesterol 31mg 10%
Sodium 263mg 11%
Fiber 4g 16%
Sugar 8g 16%

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