These carrot oat muffins taste like carrot cake and are so yummy! They are perfect for any weekend baking plans. I like to pair them with a cup of hot chocolate for a quick breakfast on the weekday. It doesn’t require too much effort and so they are one of my favorite muffins to make.
You will need 2-3 large carrots for this recipe. I like to grate the carrots first so I can set it aside for later. I used rolled oats for the best texture in these carrot oat muffins. Other oats you can use are quick or instant oats. Avoid steel-cut oats since it has a very hard texture, You will mix the dry ingredients in one bowl and mix the wet ingredients in a separate bowl. Then you combine them together in the end. The carrots are folded in last and your muffins are ready to bake.
These carrot muffins go great with jam or Nutella.
Ingredients
2 teaspoons baking powder
Pinch of table salt
1 cup granulated sugar
2 cups all-purpose flour, leveled
1/2 cup oats
2 large eggs, at room temperature
1/2 cup melted unsalted butter
1 teaspoon vanilla extract
1/2 cup almond/dairy milk
2-3 grated carrots
Instructions
- Preheat the oven to 350°F/175°C.
- Line a 12-hole muffin tray with cupcake liners.
- Whisk together the baking powder, salt, granulated sugar, flour and oats in a large mixing bowl.
- In another bowl, whisk the eggs, melted butter, vanilla extract and milk together.
- Gradually combine both bowls together. Fold in the grated carrots last.
- Pour the batter 2/3 full into the muffin tray and bake for 30 minutes.