Carrot Cake Oatmeal Muffins: Perfect for a Spring or Easter Brunch
- kkottraba
- Apr 2
- 4 min read
WOW your Spring brunch guests with these Carrot Cake Oatmeal Muffins! With whole rolled oats, freshly grated carrots, orange zest, and protein rich oat milk, these muffins are as nutritious as they are ABSOLUTELY delicious. These are a must try recipe and one that I know you will come back to time and time again!
Looking for a healthy yet indulgent breakfast? These Carrot Cake Oatmeal Muffins are the perfect balance of nutritious oats, sweet carrots, and fragrant spices. With 8 grams of protein, 5 grams of fiber, 1 cup of carrots, these muffins are also nutrient dense! The combination of whole grain oats and oat milk provides a hearty base, while maple syrup and brown sugar add just the right amount of sweetness. A touch of fresh orange zest and grated carrots makes these muffins incredibly flavorful and moist. Let’s dive into this easy-to-make recipe!
Carrot Cake Oatmeal Muffins Recipe
Ingredients
2 cups whole grain oats
1 ½ cups all-purpose flour
½ cup brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2 tsp ginger
1 cup finely shredded fresh carrots (about 2 large carrots)
2 Tbsp fresh orange zest (from 1 orange)
1 cup oat milk
½ cup maple syrup
½ cup vegetable oil
2 tsp vanilla extract
2 large eggs
¼ cup sugar in the raw (for topping)
Instructions
Preheat the Oven:Preheat your oven to 400°F (200°C). Line a muffin tin with paper muffin liners and lightly spray the top with non-stick cooking spray.
Prepare Dry Ingredients:In a large mixing bowl, combine the whole grain oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger. Stir everything together until well mixed.
Prepare Wet Ingredients:In a separate bowl, whisk together the oat milk, maple syrup, vegetable oil, vanilla extract, and eggs until smooth and fully combined.
Grate Carrots & Zest Orange: Zest the orange and set aside the zest. Grate the carrots until you have about 1 cup of finely shredded carrots. Set the grated carrots aside as well.
Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and mix until just combined.
Add Carrots & Orange Zest:Gently fold in the carrots and orange zest into the batter. Make sure everything is evenly incorporated.
Let Batter Rest:Let the batter sit for 15 minutes. This step is crucial as it helps the oats hydrate, creating a softer texture, and allows the orange zest to infuse the flavor into the batter.
Fill Muffin Tins:Using a medium cookie scoop, evenly fill each muffin tin with the batter, ensuring each muffin cup is filled to the top. Use all the batter for a generous portion.
Top with Raw Sugar:Sprinkle the sugar in the raw evenly over the top of each muffin. This will give your muffins a slightly crunchy, sweet finish.
Bake the Muffins:Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they are ready!
Cool & Serve:Allow the muffins to cool for about 5 minutes in the tin before transferring them to a wire rack to cool completely. Enjoy these Carrot Cake Oatmeal Muffins with a cup of coffee or tea for a delicious breakfast or snack!
Why You’ll Love These Carrot Cake Oatmeal Muffins
These carrot cake oatmeal muffins are packed with whole grains, fiber, and protein. Making them not only delicious and healthy.
These muffins are naturally sweetened with maple syrup and brown sugar.
The combination of oat milk, carrots, and letting the muffins rest for 15 minutes so the oats can absorb the moisture, gives these muffins the softest texture.
A perfect make-ahead snack for busy mornings! You can make these muffins ahead and keep them in the freezer for the perfect easy breakfast.
Carrot Cake Oatmeal Muffins
Tips For Making Carrot Cake Oatmeal Muffins
Let the batter REST! After the batter is made, let it rest f0r 15 minutes. This will allow the oats to absorb the moisture from the carrots and oat milk and lead to a really moist and soft muffin texture.
Fill the muffin tin completely! When you are filling the muffin tins with batter fill the paper liners to the top. The muffins will then form the perfect sugar crusted tops!
Read through the recipe first. Recipes are meant to be read thoroughly, this recipe will turn out the best if you follow the instructions.
Make them more fancy! Try adding cream cheese frosting and Easter sprinkles to these muffin tops instead of raw sugar, making them the most delicious cupcakes! Also, try changing out the cupcake liners to a fun festive design to add a pop of color.
Storage For Carrot Cake Oatmeal Muffins
These muffins will stay fresh for about 5 days. The best way to store them is in an airtight container. You can also bake these muffins ahead and freeze them. Freezing them in an airtight container will ensure freshness and prevent freezer burn. When you are ready to eat them just pull them from the freezer and let them sit out on the counter in the container. Go the extra mile by warming the carrot muffins on a baking sheet at 300 degrees fahrenheit for 10-15 minutes, this allows the tops to crisp up and gives them that fresh baked taste!
Did You Make Carrot Cake Oatmeal Muffins?
If you made this recipe I would LOVE to hear from you! Tag me in a post or story on Facebook or Instagram, or find me on Pinterest! Don't forget to leave me a review on this recipe. Have questions about the recipe? Leave them in the comments below.
Before you go, don't forget to check out other similar recipes you will love below!
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