Carrot Oatmeal Muffins

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A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center!

Modified from: Carrot Oatmeal Muffins

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Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper baking cups.
  2. In a large bowl, combine whole wheat flour, oats, baking soda, baking powder, salt, and spices. In another bowl, mix sucanat, brown sugar, oil, yogurt, eggs, and vanilla. Blend well. Fold in the coconut, raisins, carrots, and pineapple.
  3. In a small bowl, blend the cream cheese, 2 tablespoons brown sugar, and 1/2 teaspoon vanilla. 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 30 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean. Remove from pan and cool on wire rack.


I had carrots, pineapple, and cream cheese to use but didn't want to make a cake. This popped up on an ingredient search. I thought they were really good, but I did make some changes. I subbe...