Oatmeal Carrot Muffins Recipe

4.5 4 3
Oatmeal Carrot Muffins Recipe
Oatmeal Carrot Muffins Recipe photo by Taste of Home
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Oatmeal Carrot Muffins Recipe

Read Reviews
4.5 4 3
Publisher Photo
For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.—Jane Richter, Pompano Beach, Florida
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup old-fashioned oats
  • 1/2 cup raisins
  • 1 cup fat-free milk
  • 1/2 cup shredded carrot
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 2 egg whites
  • 1 teaspoon grated orange peel
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

Directions

In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange peel; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 10 muffins.
Originally published as Oatmeal Carrot Muffins in Country Woman May/June 1995, p36

Nutritional Facts

1 each: 227 calories, 6g fat (0 saturated fat), 0 cholesterol, 184mg sodium, 40g carbohydrate (0 sugars, 0 fiber), 7g protein.

  • 1 cup old-fashioned oats
  • 1/2 cup raisins
  • 1 cup fat-free milk
  • 1/2 cup shredded carrot
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 2 egg whites
  • 1 teaspoon grated orange peel
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  1. In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange peel; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 10 muffins.
Originally published as Oatmeal Carrot Muffins in Country Woman May/June 1995, p36

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Reviews forOatmeal Carrot Muffins

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Franxie User ID: 7024557 11352
Reviewed Nov. 24, 2013

"I omitted the raisins and used Truvia/sugar blend to reduce the sugar, used whole eggs because I'm lazy, and used 2% milk because that's what I had on hand. I added chopped walnuts to increase the protein and fiber. The carrot was from my garden--super sweet. Made 6 muffin tops, 12 mini-muffins, and a small loaf cake. Excellent! It will be very difficult to ration them out over a few days..."

MY REVIEW
abbyelliemom User ID: 5791885 12096
Reviewed Mar. 1, 2011

"These turned out great! I used only whole wheat flour and decreased the white sugar (I do this to all of my recipes) and added a hint of vanilla and cinnamon. I also used quick oats because that's what I had on hand. I will definitely make these again!

They make great mini-muffins! bake for about 10 minutes."

MY REVIEW
Zafira Fauxhall User ID: 4054064 28275
Reviewed Jan. 19, 2010

"I didn't have time to let the oatmeal, milk and raisins soak for 2 hours. I soaked the mixture for about a half an hour, I added 1 tsp. of pumpkin pie spice to the batter and used only whole wheat flour. I also reduced the baking powder to 1-1/2 tsp. as I have never used a tablespoon of baking powder in a muffin recipe. After all the "tinkering" they came out tender and tasty. I will make them again with the changes."

MY REVIEW
NyxRizzi User ID: 1335843 12095
Reviewed Jul. 7, 2009

"I like to make muffins for my co-workers when they do a good job. These are my assistants favorite. They're great for breakfast. Not too sweet, just right."

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