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Oatmeal Carrot Muffins

Total Time

Prep: 10 min. Bake: 20 min. + cooling


10 muffins

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


  • 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 large egg whites
  • 1 teaspoon grated orange zest
  • 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 zest; 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.

Nutrition Facts

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

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