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Oatmeal Carrot Muffins Recipe
Oatmeal Carrot Muffins Recipe photo by Taste of Home

Oatmeal Carrot Muffins Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 10 servings

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

Nutritional Facts

One muffin equals 227 calories, 6 g fat (0 saturated fat), trace cholesterol, 184 mg sodium, 40 g carbohydrate, 0 fiber, 7 g protein.

Directions

  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

Nutritional Facts

One muffin equals 227 calories, 6 g fat (0 saturated fat), trace cholesterol, 184 mg sodium, 40 g carbohydrate, 0 fiber, 7 g protein.

Reviews for Oatmeal Carrot Muffins

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
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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