With warm spices like cinnamon, ginger, and nutmeg, these Carrot Oatmeal Muffins smell especially good as they’re baking. And they’re tasty too – tender yet hearty, with oats and carrots and deliciousness all tucked up in there.

If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!

Carrot muffins lined up on a long tray, sprinkled with oats

The Story Behind the Recipe

I originally shared this recipe back in 2013, and it was really popular with readers for a couple of years. But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).

Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.

A single carrot oatmeal muffin with a wrapper just removed

(I also created a fully-loaded variation with coconut and pineapple – very carrot-cake-esque. What can I say? We’re huge carrot muffin fans around here!)

Why You’ll Love These Carrot Muffins

Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!

Here are what readers have said about them:

  • “They are perfect! And oh man, do they smell amazing when theyโ€™re baking! We love them. Thank you for the recipe!”
  • “Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins werenโ€™t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
  • “Delicious! They are moist and wonderful. I make these all the time for my little guy who doesnโ€™t like to eat his veggies.”

Carrot Oatmeal Muffin Ingredients

So what’ve we got for ingredients?

  • Flour, first and foremost. All-purpose, please!
  • Rolled oats
  • Baking powder and baking soda for lift
  • Salt
  • Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
  • Finely shredded carrots
  • Milk (plant-based milk if you prefer)
  • Applesauce for premium moistness.
  • Oil
  • Egg

After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.

A dozen carrot oatmeal muffins in their muffin tin

I hope you find these muffins as satisfying to bake (and eat) as we do!

A single carrot oatmeal muffin

More Carrot Breakfast Recipes

4.85 from 32 votes

Carrot Oatmeal Muffins

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Kare
Yield: 12 muffins
Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They’re like a hug in a muffin wrapper!

Ingredients

  • 2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
  • 1 cup rolled oats (plus 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 packed brown sugar
  • 3/4 cup unsweetened applesauce**
  • 1/3 cup canola oil
  • 1 large egg
  • 2-3 medium carrots (finely grated [about 2 cups])

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
  • Divide the mixture between the muffin cups. I like to use an ice cream scoop for this – so easy! Cups should be filled just about to the top.
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
  • Allow to cool for about 10 minutes before removing from the muffin tin.
  • Serve plain or with butter (or vegan butter) if desired.

Notes

Storage Notes

Store in an airtight container at room temperature for 2 – 3 days or freeze.

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.

Recipe revision notes:

In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.

Nutrition Facts

Serving: 1muffin, Calories: 239kcal, Carbohydrates: 37g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 275mg, Fiber: 3g, Sugar: 16g
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