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Oatmeal Carrot Muffins Recipe

Oatmeal Carrot Muffins Recipe

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 YIELD:10 servings


  • 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.

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.