"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!" — westcoastmom
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whole wheat flour
uncooked rolled oats
1 (8 ounce) can
crushed pineapple, drained with juice reserved
softened cream cheese
What a great recipe! I cut both sugars to a 1/2 cup each, substituted 3/4 cup apple sauce + 1/4 cup oil for the 1 cup oil recommended. They aren't oily at all this way! I have doubled and quadrupled the recipe so I could put a couple dozen muffins in the freezer before and since my son was born. They freeze great! The muffins I've kept out have been moist and delicious. Everyone asks for this recipe. Enjoy!
I think this recipe has great potential. But I made it exactly as described, and found it REALLY oily. I mean, I like a moist muffin, but I don't want it to soak through the napkin! There was no noticeable spice/flavor, the coconut was lost in everything else, and although the cream cheese wasn't bad, it didn't really do anything for the muffin. Also, please note that these muffins DO NOT RISE well. So don't overfill the muffin cups in hopes of nice muffin tops - they'll spread flat across the top. That being said, with much less oil, at least double the spice (and perhaps additional spices, as others suggested), this could be a nice muffin. I will definitely try again, with modifications.
Yummy, adaptable recipe! I had carrots and oats on hand, but not much else. I omitted all the extra stuff: raisins, coconut, pineapples and the cream cheese addition, and the muffins were moist had a good texture still. I followed the other reviews and replaced some of the oil with applesauce. Even good the next day! Thanks!
I run a kitchen at a retreat center and we have modified this recipe as a coffeecake (we just swirl in the cream cheese before baking). It is one of our most requested recipes. Thanks for a fantastic recipe.
These muffins were very moist and light! 4 stars because I felt that they were a little bland and needed more spice.
Following other reviewers' advice, I used 3/4c unsweetened apple sauce and 1/4c vegetable oil, and reduced brown and white sugars to 1/2c. I also plumped the raisins (boil in water for a few minutes), used whole wheat flour, and added more cinnamon, nutmeg, ground ginger, and cloves to give it a spicier taste. I also used a combination of whipped and flavored cream cheese for a quick cream cheese filling. Tasty! Will make again!
This yielded excellent results. I skipped the cream cheese center (hubby has prostate cancer so I eliminate dairy fats as much as possible). Still turned out great. I was very generous in my measurements of carrot and pineapple. Added a dash of nutmeg, handful of ground walnuts. I bet with the cream cheese these are awesome but feel free to skip that part to reduce fat - you'll still get a terrific muffin.
These were wonderful. I used other reviewers' suggestions, and reduced both sugars and used applesauce instead of oil and they were superb. Also omitted the cream cheese center but might try it sometime. The 2nd time I made these, I forgot I didn't have any pineapple and just added more carrots, raisins, and coconut. I keep getting asked for the recipe! And, my Dad (who NEVER likes "sweets" like this) wanted these as his 60th birthday treat. What a wonderful compliment! Thank you!
Love these muffins! I also used 3/4 applesauce and 1/4 oil, instead of 1c oil, and the muffins were the perfect moistness and sweetness. I did use a bit less sugar though (about 1/2 cup of each sugar), I used sweetened applesauce so I wasn't sure how it would affect the sweetness. Made some with the cream cheese middle, didn't think it added that much but it tasted fine. I might not have used enough of the filling to make it noticeable enough. The filling did not seem to affect the texture or consistency of the muffin.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Oatmeal Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 138
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