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–+ servings
Carrot Muffins with butter
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Carrot Muffins

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty carrot muffins. This recipe makes 12 large bakery-style carrot muffins that are like a hug in a muffin wrapper!
Yield: 12 muffins

Ingredients

  • 2 cups all-purpose flour 270 g, can sub 1 cup for whole wheat flour or all for white whole wheat flour
  • 1 cup rolled oats 115 g, plus a couple extra tablespoons for topping
  • 2 teaspoons baking powder 6 g
  • 1/2 teaspoon baking soda 4 g
  • 1/2 teaspoon salt 2 g
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup milk* 250 g
  • 3/4 cup dark brown sugar packed, 130 g
  • 3/4 cup unsweetened applesauce** 195 g
  • 1/3 cup canola oil 67 g
  • 1 large egg
  • 2-3 medium carrots finely grated [150 g, 5 ounces, about 1/3 pound, 2 cups]

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan, or spray with non-stick spray.
  • 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 pretty much to the top. Don't worry, they'll dome up perfectly!
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 19-22 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. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

Freezing Carrot Muffins

Place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

* 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.
October 17, 2026: Retested recipe, adding weights where helpful. Updated photos. 

Nutrition Facts

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