Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

Made  times
westcoastmom 78

"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!"
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45 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 186 Ratings

Most helpful positive review

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 quad...

Most helpful critical review

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 ...

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Most positive
Least positive

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 quad...

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 mois...

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 fant...

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...

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 i...

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 ...

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 ea...

Delicious muffins! I made them a bit healthier by substituting 1/2 cup of applesauce for 1/2 cup of oil. Also, I wish I would have listened to the other reviews who said to skip the cream chee...

Great recipe! Don't overfill muffin tins (stick to 2/3 full), as they do not "puff" on top, and the collapsed tops aren't as attractive. Delicious, relatively healthy as muffins go, and freezes...

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