These Oatmeal Carrot Muffins are tender, moist and oh-so flavorful. Made with whole wheat flour, rolled oats, and less added sugar than most muffin recipes, these muffins are packed with a cup of grated carrots! Mixed all in one bowl + done baking in under 20 minutes, these veggie-loaded muffins are a great grab-and-go choice for a healthy breakfast or hearty snack.

Healthy oatmeal carrot muffins in a muffin tin after baking. There are a few muffins on the counter around the tin and a striped napkin until the muffin tin.

 My superpower is making a good veggie muffin recipe and I have (yet another) tasty veggie-loaded muffin to add to your rotation.

These Oatmeal Carrot Muffins are hearty, full of warm spices, and loaded with wholesome ingredients. Rocking a cup of grated carrots and sweetened with applesauce and little bit of brown sugar, these muffins are tender, moist and mixed all in one bowl. Made with a combination of whole wheat flour and rolled oats, these muffins are truly the perfect quick snack or veggie-loaded breakfast option. They are naturally dairy-free, and can easily be made gluten free, egg-free, and nut-free with a few adaptations. This recipe makes a batch of 12 and only take 20 minutes to bake, so make a quick batch today and enjoy the leftovers for days to come.

Pssst. If you love these muffins, be sure to check out my Fluffy Whole Wheat Carrot Zucchini Muffins and my Hearty Whole Wheat Banana Zucchini Muffins too!

Ingredients for oatmeal carrot muffins portioned out into bowls on a table.
Ingredients: walnuts (optional), rolled oats, grated carrots, applesauce, whole wheat flour, brown sugar, eggs, oil, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt

Did you know you can freeze grated carrots and then use them later in these carrot muffins (and other recipes)?! Here is my how to freeze carrots for the best taste and texture…including grated!

Suggested Adaptations

  • Jazz them up with some add-ins: these muffins would be great with 1/3 cup chocolate chips or raisins.
  • Make them nut-free and leave the walnuts out!
  • Replace the applesauce with mashed banana.
  • Boost the nutrition: You could also stir in 2 to 4 tablespoons of nutritious add-ins like hemp seeds, chia seeds, or ground flax seeds.
  • Make them gluten free: Use a cup-for-cup style gluten free flour mix instead of the whole wheat flour and make sure to use gluten free oats.
  • Need egg-free? I haven’t tested it, but I think using a common egg-replacer such a flax “egg” would work in this recipe.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

How to make Healthy Carrot Oatmeal Muffins

Grated carrots in a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar before being whisked together.
Add grated carrots to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
Baking powder, baking soda, salt, cinnamon, and nutmeg the bowl with the carrot mixture before being mixed in.
Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl with the carrot mixture. Whisk together again to incorporate everything.
Flour and rolled oats tin the bowl with wet carrot mixture bowl.
Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins.
Walnuts in the bowl on top of carrot oatmeal muffin batter, before being folded in.
Finally, add in the walnuts (if using). Fold them into the batter.

Oatmeal carrot muffin batter being portioned into a lined muffin tin with a small scooper.
Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional walnuts, if desired.
Bake for 20-22 minutes.

How to store these muffins

These muffins can hang out on your counter for a day, but if you plan to enjoy them over several days pop them in the fridge! Keeping them in an airtight container in your refrigerator will help to keep these moist muffins fresh longer and prevent molding.

You can also freeze these muffins for up to 2 months when stored in an air-tight freezer safe container. I like to thaw on the countertop overnight or by zapping one in the microwave for 15-30 seconds.

Other veggie muffin recipes…

Healthy carrot oatmeal muffins in a muffin tine after baking. There are carrot peelings and walnuts scattered around the table near the tin.

Did you try these carrot muffins and now you’re hungry for more? 

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A basket of carrot oatmeal muffins. The top muffin is split in two to show the texture inside.
 
One-Bowl Healthy Oatmeal Carrot Muffins in a tray
5 from 31 votes

One-Bowl Healthy Oatmeal Carrot Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
These Oatmeal Carrot Muffins are tender, moist and oh-so flavorful. Made with whole wheat flour, rolled oats, and less added sugar than most muffin recipes, these muffins are packed with a cup of grated carrots! Mixed all in one bowl + done baking in under 20 minutes, these veggie-loaded muffins are a great grab-and-go choice for a healthy breakfast or hearty snack.
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Ingredients
 

  • 1 cup peeled and grated carrots
  • 1 cup unsweetened applesauce,
  • 2 large eggs, can sub 2 flax eggs
  • ¼ cup olive oil, or vegetable oil
  • 2 teaspoons vanilla
  • ⅓ cup light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1¼ cups whole wheat flour
  • ¾ cup rolled oats
  • ⅓ cup chopped walnuts, plus extra for topping, optional

Instructions
 

  • Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil.
  • Add grated carrots to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
    grated carrots, eggs, vanilla, oil, applesauce, and brown sugar in a bowl before being mixed together.
  • Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl with the carrot mixture. Whisk together again to incorporate everything.
  • Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins.
    Rolled oats and whole wheat flour in a bowl, on top of the wet ingredients for carrot muffins.
  • Finally, add in the walnuts (if using). Fold them into the batter.
    The batter for carrot oatmeal muffins with walnuts sitting on top, before being stirred in.
  • Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional walnuts, if desired.
    The batter for carrot oatmeal muffins before portioned out into a lined muffin tin.
  • Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.
  • Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.
Serving: 1muffin, Calories: 174kcal, Carbohydrates: 23g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 200mg, Potassium: 149mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1835IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg