Oatmeal Carrot Muffins

I was in a baking mood today, but my cupboards are looking a little sparse lately, so I didn’t really have much on hand to work with. I did have a bag of carrots in the refrigerator, and some quick oats in the cupboard, so I decided to whip up a batch of Oatmeal Carrot Muffins.

I found a recipe online from The Food Network, for Oatmeal Muffins. I had all of the necessary ingredients, except for yogurt. I did, however, have some applesauce, so I thought I’d try that instead of the yogurt, and it actually worked out pretty good!

Packed with oats, carrots and applesauce, these muffins are a great option for a nutritious breakfast on the go! I’ve been having a hard time finding time to eat breakfast lately, as Kayleigh demands a lot of my attention in the mornings. It’ll be nice to take one of these muffins out of the freezer, pop it in the microwave for a few seconds, and have a healthy breakfast without too much of a production.

Oatmeal Carrot Muffins

Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Course Dessert
Cuisine American


  • 2 cups flour
  • 1 cup quick oats
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 eggs
  • ½ cup oil
  • 1 ½ cups applesauce
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots about 3


  • Preheat oven to 350 degrees.
  • Sift together flour, quick oats, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
  • Mix eggs, oil, applesauce and vanilla in a large mixing bowl. Stir in carrots and then dry ingredients.
  • Spoon into prepared muffin cups. Bake for 30 minutes.


This recipe makes approximately 18 regular sized muffins.
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