Hearty Spiced Carrot Muffins

This is one of those recipes that I threw together on a whim, not knowing it would become an instant favorite in our house.

It’s kind of the big-man-on-campus of muffins, I think. Which I totally know is a weird way to describe a muffin (though a big man on campus is likely a stud muffin, so there is that).

Hearty spiced carrot muffins | Kitchen Treaty

Anyway! With whole-wheat flour, rolled oats, and lots of shredded carrots, they’re hearty, toothsome, and filling. We consider it a perfectly acceptable breakfast in and of itself, which is something you can’t really say about a lot of muffins.

Hearty spiced carrot muffins | Kitchen Treaty

Those oats, whole-wheat flour, and carrots make these muffins a nice, healthy option. And the applesauce that replaces a good portion of the oil just adds to that equation.

Here’s where I would say “winning!” – if that word wasn’t way past its 15 minutes of fame … not to mention utterly obnoxious.

Hearty spiced carrot muffins | Kitchen Treaty

Oh, and the spices. Mmmm, the spices. Cinnamon, nutmeg, ginger, and cloves. They’re like a hug in a cupcake wrapper.

I love them, my guy thinks they’re great, and our toddler devours hers all Tasmanian-devil style.

So yeah, it’s pretty much the ideal muffin recipe, I think – it’s got it all. Total stud muffins.

Make a double batch and freeze a bunch in a freezer bag. They make a perfect grab-and-go breakfast for those frenzied mornings.

Did you make this recipe?   Leave a review »

Hearty Spiced Carrot Muffins

With whole-wheat flour, rolled oats, and lots of shredded carrots, these muffins are hearty, toothsome, and healthy.


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup rolled oats + a couple extra tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 3/4 cup applesauce
  • 3/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups carrot, grated


  1. Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  2. In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  3. In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
  5. Divide the mixture between the muffin cups. Cups should be filled just about to the top.
  6. Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  7. Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.
  8. Store in an airtight container at room temperature for 2 - 3 days, or freeze.
All images and text © for Kitchen Treaty.


Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.