Carrot Oatmeal Muffins
These Carrot Oatmeal Muffins are soft and fluffy muffins with hearty oats and carrots in every bite! Plenty of warm spices in the muffins that pair perfectly with the carrots too. They are so yummy!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1 1/2 tsps cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 2/3 cups oil
- 3/4 cups unsweetened applesauce room temperature
- 2 eggs room temperature
- 1 cup dark brown sugar
- 1 tbsp vanilla
- 1 1/4 cups carrots finely grated
Instructions
- Preheat the oven to 375℉/190℃. Line your muffin tin with 14 muffin liners and set aside.
- In a medium-sized bowl, add in flour, oats, salt, cornstarch, cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda. Using a spatula, mix until just completely combined.1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 tbsp cornstarch, 1 tsp baking soda, 1 1/2 tsps baking powder, 1 1/2 tsps cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ginger
- Using the fine side of your grater, grate the carrots.1 1/4 cups carrots
- In a large bowl add shredded carrots, unsweetened applesauce, eggs, vanilla, brown sugar, oil. Whisk until combined.2/3 cups oil, 3/4 cups unsweetened applesauce, 2 eggs, 1 cup dark brown sugar, 1 tbsp vanilla, 1 1/4 cups carrots
- Add the dry into the wet and using a spatula, gently mix until just combined. Don't over-mix!
- Scoop the muffins evenly between 14 regular liners. This recipe makes 13-15 muffins depending on how full you fill each liner. Sprinkle a bit of white sugar on top of each muffin (optional, but recommended).
- Bake the muffins for 20-25 minutes in regular liners or until a toothpick inserted comes out clean.
- These carrot oatmeal muffins are so delicious! They stay good on your counter for up to 3 days and in the fridge in an airtight container for up to a week.