print icon
Print This Recipe

Carrot Oatmeal Muffins

SUBMITTED BY: SHONAN  PHOTO BY: kellim 

"A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!"
Carrot Oatmeal Muffins Recipe
RECIPE RATING:
This recipe has been rated 71 times with an average star rating of 4.6
Read Reviews (61)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
Original recipe yield 18 muffins

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 cup canola oil
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup uncooked rolled oats
  • 1/2 cup flaked coconut
  • 1/2 cup raisins
  • 2 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved
  • 1/4 cup softened cream cheese

What to Drink?
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
  2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
  3. In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
  4. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on jan. 22, 2006 by CANADA_COOKIN 
What a great recipe! I cut both sugars to a 1/2 cup each, substituted 3/4 cup apple sauce +... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on mar. 10, 2008 by MEGLANGFORD 
Yummy, adaptable recipe! I had carrots and oats on hand, but not much else. I omitted all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on mar. 10, 2007 by ROBINatAMIGO 
I run a kitchen at a retreat center and we have modified this recipe as a coffeecake (we just... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed on jul. 23, 2006 by MAGNIFICAT 
These muffins were very moist and light! 4 stars because I felt that they were a little bland... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on mar. 29, 2006 by SHARRADOG 
Love these muffins! I also used 3/4 applesauce and 1/4 oil, instead of 1c oil, and the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed on jan. 21, 2006 by Joyce L. 
These are delicious and I will make them again, soon, but will leave out most of the oil as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed on mar. 29, 2005 by ADRIANNEB 
Delicious muffins! I made them a bit healthier by substituting 1/2 cup of applesauce for 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on may 10, 2006 by ABBYBARRAS 
Great recipe! Don't overfill muffin tins (stick to 2/3 full), as they do not "puff" on top,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on mar. 22, 2006 by JayDubya 
These were wonderful. I used other reviewers' suggestions, and reduced both sugars and used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on jan. 6, 2007 by Lorie 
This yielded excellent results. I skipped the cream cheese center (hubby has prostate cancer... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

Recipe Submitter:

Photo by Allrecipes

Cooking Level: Expert

Living In: Sidney, British Columbia, Canada

My Profile | Cooks I Like | Reviews | Photos | Recipes | Blog

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Carrot Oatmeal Muffins

Servings Per Recipe: 18

Amount Per Serving

Calories: 294

  • Total Fat: 15.5g
  • Cholesterol: 39mg
  • Sodium: 236mg
  • Total Carbs: 36.8g
  •     Dietary Fiber: 2.2g
  • Protein: 3.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?