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Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey. | ifoodreal.com

I have been craving carrot oatmeal muffins for weeks. Since I always have bags and bags of organic carrots on hand, this recipe was a no special grocery store trip. These days I cook with organic ingredients I purchased at a reasonable price rather than a recipe idea out of the blue. Eating seasonal makes eating 90% organic possible. And you can’t beat a 2 lbs bag of carrots for $2, can’t you?! Even Walmart carries organic carrots. I also found lemons, bananas, fresh herbs and different salad greens there. 

Carrots make muffins sweet and moist naturally, without loads of sugar and any oil. I made two batches of these carrot oatmeal muffins with applesauce: one with oat bran and another one with quick oats. Both came out delicious and fluffy. I also added raisins and walnut pieces. I froze zero muffins because they were so delicious we ate them all and shared with neighbours.

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey. | ifoodreal.com

On another note, yesterday was another grocery store trip in attempt to buy mostly organic. First I went to the Real Canadian Superstore where I got most items organic except cantaloupe, honeydew and cabbage which are on Clean Fifteen list and simply to find them organic is close to impossible or bank breaking. Then I ended up at Thrifty Foods for the greens: kale, leeks, swiss chard and some coconut milk (was too dark and late for pictures).

Enjoy these carrot oatmeal muffins! They are perfect for lunches and snacks!

Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

Ingredients

  • 2 large eggs, whisked
  • 3/4 cup applesauce, unsweetened
  • 1/3 cup raw honey or maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp baking powder, aluminum free
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups grated carrots, packed
  • 1 cup oat bran or quick/rolled oats
  • 1 cup whole wheat flour
  • 1/3 cup raisins or chopped dates (not packed)
  • 1/3 cup nuts, coarsely chopped (walnuts (I used cheaper pieces rather than whole), pecans, hazelnuts)
  • Cooking spray (I use Misto)

Directions

  1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  2. In a large mixing bowl, add eggs, applesauce, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.
  3. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
  4. Storage Instructions: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 6 months.
http://ifoodreal.com/carrot-oatmeal-muffins/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 muffin:
Calories: 141.7
Total Fat: 3.7 g
Cholesterol: 35.8 mg
Sodium: 202.3 mg
Total Carbs: 27.5 g
Sugars: 12.4 g
Dietary Fiber: 3.7 g
Protein: 4.4 g
WW Points+: 4

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48 Comments

  1. Elizabeth

    These Muffins look so tasty & healthy! I can’t wait to make them…thanks for the post! Do you think I could use regular old fashioned rolled oats instead of quick cooking oats?

    Reply
  2. CJ

    I was amazed at how good these are! Full of flavor and so moist. This recipe will definitely become a regular in my house.

    Reply
  3. Amy

    Hello. This recipe looks amazing, I will definitely try it. Question, can I replace the whole wheat flour for something else, for example Spelt?. Thanks.

    Reply
    • Olena

      Yes, for sure. Spelt works wonderful in place of ww flour. I used it for months until my Costco stopped carrying it.:(

      Reply
  4. Irene

    I made these and they are GREAT. I used pure maple syrup – will try honey next time as I would like them a little sweeter.

    Reply
  5. Jessie

    I can’t wait to make these with my kids! Do you think Greek yogurt would work instead of Apple sauce?

    Reply
      • Lisa

        Hi Olena I like the idea of using Greek yoghurt instead of applesauce but would we need to add more sweetener?

        Reply
        • Olena

          Hi Lisa. Maybe a tad like 1-2 tbsp honey or maple syrup since I was using unsweetened applesauce. And those are green apples from my garden which are not sweet at all but apples do contain sugar for sure.

          Reply
  6. C

    Thank you so much for oatmeal carrot muffin recipe. I’ve been trying and failing for years to do sugar free and dairy free muffins!!! Can’t wait to see other recipes you have. Forgot to say yes I did make these and they are great!!!! Followed recipe exactly and used maple syrup not honey. I yeah, and also I put the rolled oats into my blender and pulsed them til flour.

    Reply
  7. Red

    I made these muffins and they tasted good but I did forget to add the carrots to the dry mixture before adding the wet ingredients. I think the over mixing may have caused the muffins to turn out dry. I will definitely make these again using the proper instructions but I also have a question… I used my food processor to grate the carrot and when I packed the carrots for measurement I squeezed out all the juice. Am I supposed to keep the juice in or take the juice out?

    Reply
    • Olena

      You have to keep the juice. Carrots add moisture and texture. Coarsely grated carrots should be used and muffins will turn out great.

      Reply
  8. melissa

    I don’t have oat bran and I already started to mix dry ingredients together…oops! What can I use in its place? Wheat bran?

    Reply
  9. Swati

    I made these last weekend, and they turned out great! I threw the applesauce and carrots into my blender and pureed it all, since my kids don’t like pieces of carrots in their muffins. I also subbed a handful of semi-sweet chocolate chips for the raisins. They turned out a little more orange in color b/c of the pureed carrots, but delicious nonetheless– moist and flavorful! Thanks!

    Reply
    • Olena

      Hi Swati. Sounds great. Yes, pureed carrots work as long as you keep all juices and fiber you can use carrots in any form. My kids do not like cooked carrots too but didn’t mind these muffins at all. As a kid I never liked cooked carrots.:)

      Reply
  10. Lisa

    Is it fine to leave out the nuts or will it throw everything off? My kids are allergic to nuts.

    Reply
  11. Suraj N

    I used Greek yogurt instead of applesauce and used a little more maple syrup to make up for sweetness. However, it wasn’t enough. Mine turned out okay texture wise, but are very plain tasting. Hoping a little cream cheese frosting will help!

    Reply
    • Olena

      When it comes to baking it is best to follow the recipe exactly as written. I find you can add variations to savoury one pot dishes throwing in ingredients here and there as you cook but baking is a different story. It is more of a science because ingredients have to interact with each other not only chemistry but flavour wise too. Hope you cream cheese frosting helped.:)

      Reply
  12. Suraj N.

    I completely agree with you about baking being a science! I tried it out because I had no applesauce on hand. Luckily, my first round was a test round. I made a 2nd batch with applesauce for my husbands office party and they turned out much better. The cream cheese frosting did help in the first batch though!

    Reply
    • Olena

      Yay! Yes, I learnt a hard way a few times that baking is so tricky. That is why I don’t bake much haha. Even altitude could yield different results. Whaaaaat? Ain’t nobody got time for that.:) Glad it all worked out for a big crowd!

      Reply
  13. Carol-Lynn

    Hi there. Do you have the nutritional information without the walnuts and or raisins? I’d like to make these this weekend, but they are a little high for my macros, so would like to lower it a bit! Thank you!

    Reply
    • Olena

      Hi Carol-Lynn. Here you go:
      Nutrition Facts
      12 Servings
      Amount Per Serving
      Calories 108.2
      Total Fat 1.5 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
      Cholesterol 35.8 mg
      Sodium 201.8 mg
      Potassium 62.6 mg
      Total Carbohydrate 23.9 g
      Dietary Fiber 3.3 g
      Sugars 10.0 g
      Protein 3.8 g

      Reply
  14. Laura

    These were a flop. I doubled the recipe, but followed it almost every other way. Used white flour as I had no whole wheat. Instead of 25 mins I had to bake them for 45, and they are still raw in the middle. And of course overcooked on the outside now. Sad so many ingredients were wasted.

    Reply
    • Olena

      Hi Laura. You cannot substitute white flour for whole wheat flour 1:1. They are two different flours, believe it or not. Whole wheat has bran in it. White is refined and clean like sugar. Majority of people do not understand the difference between all flours. That is why these muffins were a flop for you. Baking is a science, for best results it is always recommended to follow a recipe entirely. I learnt that a few years ago.

      Reply
      • Laura

        Good to know. I thought it would be fine as I’ve substituted white for whole wheat 1:1 before in the past in multiple recipes.

        Reply
  15. Sue

    I made these for my husband last week and he loved them! So tasty and easy to make! I try to find healthy recipes as he has had a heart attack and is trying to eat healthy without sacrificing flavor. These muffins are a definite hit!

    Reply
  16. alie

    Great looking recipe! Can you use regular rolled oats instead of quick? One less ingredient I need to purchase. 🙂

    Reply
  17. Kiana

    Hello, is it possible to sub the nutmeg for something else if left out, my daughter is allergic?
    so you think it would make them bland if I did?

    Reply

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