Oatmeal carrot muffins with raisins and walnuts provide a hearty and wholesome breakfast or snack. These tasty treats are made with freshly grated carrots, plump raisins, crunchy walnuts, and rolled oats to provide a unique flavor combination with a fiber-rich texture. The texture is robust yet moist, thanks to a touch of brown sugar and yogurt. Best of all, they're quick and easy to make. With one bite you'll fall in love with these glorious muffins!
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If you're looking for a scrumptious and healthy way to start your day, this oatmeal carrot muffin recipe with raisins and walnuts is just the solution! This nutty and subtly sweet treat is packed with nutritious ingredients such as oats, carrots, walnuts, and raisins which makes it beneficial for both body and mind. It's not only a delicious breakfast or snack that the whole family will love, but it's also simple to make with minimal effort. Enjoy these bites of goodness any time of day!
Why You’ll Love This Recipe
Oatmeal carrot muffins with raisins and walnuts are a delicious, hearty, and healthy treat you won't want to pass up. I think you'll love them and here are some reasons why:
- This recipe is easy to pull together so it's great for busy mornings, but these muffins can make an impressive snack or dessert anytime.
- Oatmeal carrot muffins provide the perfect balance of sweet and wholesome flavors with crunchy walnuts and chewy raisins giving each bite a varied texture.
- Oatmeal adds whole-grain nutrition while carrots lend color and freshness. Something special awaits in every bite! You can also sub in some whole grain flour for even more fiber.
What You’ll Need To Make Oatmeal Carrot Muffins
Flour: You can use all-purpose, whole wheat, or a combination of the two. You can also substitute gluten-free flour if needed.
Baking soda: This helps the muffins rise and adds some extra leavening.
Baking powder: This also helps the muffins rise and adds a bit of lightness.
Cinnamon: A bit of ground cinnamon adds a warm, inviting flavor to these muffins. Feel free to adjust the amount of cinnamon to suit your tastes.
Salt: A little bit of salt enhances all the flavors in the muffins.
Eggs: The eggs help bind everything together.
Vegetable oil: This helps keep the muffins moist and tender. If you don't want to use vegetable oil, you can use any kind of neutral-flavored oil. Avocado oil or olive oil is a good choice.
Dark brown sugar: This gives the muffins a subtle sweetness. You can also use coconut sugar or light brown sugar if you prefer.
Yogurt: The yogurt helps adds moistness to the muffins as well as providing some additional nutrition. Use plain or vanilla yogurt.
Carrots: Use fresh carrots, grated into small pieces so they blend in nicely with the other ingredients. I don't recommend using pre-grated carrots for this recipe.
Rolled oats: These add a nutty flavor to the muffins, as well as provide a chewy, hearty texture.
Raisins: Use plump raisins for the best flavor and texture.
Walnuts: The walnuts give these muffins a nice crunchy texture and a bit of nutty flavor. You can also use almonds, pecans, or any other nuts you prefer.
What You’ll Need To Make
Once you have all of your ingredients together, it's time to make these oatmeal carrot muffins! Here is what you'll need to do:
Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: Grease and flour a 12-cup muffin tin, or line the cups with paper liners.
Step 3: In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, then set it aside.
Step 4: In a large bowl, mix together the eggs and oil until well combined.
Step 5: Add the brown sugar and yogurt, stirring until everything is evenly mixed.
Step 6: Add the flour mixture and stir until just combined.
Step 7: Fold in the carrots, oats, raisins, and walnuts.
Step 8: Divide the batter evenly between the muffin cups. Sprinkle some uncooked oats on top of each muffin, if desired.
Step 9: Bake for 20-25 minutes until golden brown, or until a toothpick inserted into the center of the muffins comes out clean.
Step 10: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 11: Enjoy your oatmeal carrot muffins!
Tips & Tricks For Making The Best Oatmeal Carrot Muffins
It's hard to go wrong with these oatmeal carrot muffins, but here are a few tips and tricks to make sure they turn out perfectly every time:
- Use freshly grated carrots for the best flavor and texture. Pre-grated carrots tend to be a bit too dry and won't yield as good results.
- If you don't want to use vegetable oil, you can substitute with any kind of neutral-flavored oil. Avocado or olive oil are both great options.
- If you want to add a bit more fiber to these muffins, you can use 1 cup of all-purpose flour and ¾ cup of whole wheat flour. Whole wheat flour does absorb more water than all-purpose flour, so you may need to add a bit more yogurt for moisture if using whole wheat flour.
- If you need to make these muffins gluten-free, use a 1:1 gluten-free baking flour in place of the all-purpose flour.
Serving Suggestions And Substitutions
These oatmeal carrot muffins make a delicious breakfast or snack! Serve them with a spoonful of your favorite nut butter, a cup of yogurt, and a cup of your favorite hot beverage.
Here are some substitutions you can make to customize these muffins the way you want:
- Use coconut sugar or light brown sugar in place of dark brown sugar.
- Substitute raisins with other dried fruit like chopped dates or cranberries.
- Swap out the walnuts for other nuts or seeds (like pumpkin seeds, sunflower seeds, or almonds).
- If you don't have yogurt, applesauce can be used as a substitute.
- You can also use almond or coconut milk in place of yogurt for a dairy-free option.
- If you don't have carrots, try adding other grated vegetables like sweet potatoes or zucchini.
- If you're looking for a vegan option, try using flax eggs instead of regular eggs.
How To Store Leftovers
These oatmeal carrot muffins are best eaten fresh, but they can also be stored in an airtight container in the refrigerator for up to 4 days.
If you're looking for an even longer shelf life, you can store them in the freezer for up to 3 months. To thaw, simply leave the muffins out at room temperature until they reach your desired texture.
Frequently Asked Questions
Are these muffins healthy?
Healthy is a relative term, but these oatmeal carrot muffins are definitely a healthier option than many store-bought baked goods. These muffins are made with whole grains, heart-healthy oats, and a variety of healthy ingredients like carrots, oats, walnuts, and raisins.
Can I add other mix-ins to these muffins?
Absolutely! Feel free to get creative with these oatmeal carrot muffins and add in any extra mix-ins you like. Dried fruit, coconut flakes, chocolate chips, spices, and nuts are all great options!
Can I make these muffins gluten-free?
Yes, you can easily make these muffins gluten-free by using 1:1 gluten-free baking flour in place of all-purpose flour. Additionally, make sure you use certified gluten-free oats and other ingredients.
Can I make these muffins dairy-free?
Yes, you can easily make these oatmeal carrot muffins dairy-free by using apple sauce or almond or coconut milk in place of the yogurt.
Tools And Equipment For This Recipe
USA Pan Bakeware Muffin Pan: This 12-cavity muffin pan is perfect for baking oatmeal carrot muffins. It’s made with heavy gauge aluminum and has a non-stick coating for easy release.
Large Cookie Scoop: A cookie scoop is the perfect tool for portioning out muffin batter. I like the 2 tablespoon scoop from this three-scoop set because it’s the perfect size for standard muffins.
Wire Cooling Rack: A wire cooling rack is the best way to cool muffins and cupcakes. It allows air to circulate around the muffins so they cool evenly.
Oatmeal Carrot Muffins With Raisins And Walnuts
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ⅔ cup packed dark brown sugar
- ¾ cup plain yogurt
- 2 cups shredded carrot
- ½ cup rolled oats
- ½ cup walnuts roughly chopped
- ⅓ cup raisins
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Grease and flour a 12-cup muffin tin, or line the cups with paper liners.
- In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, then set it aside.
- In a large bowl, mix together the eggs and oil until well combined.
- Add the brown sugar and yogurt, stirring until everything is evenly mixed.
- Add the flour mixture and stir until just combined.
- Fold in the carrots, oats, raisins, and walnuts.
- Divide the batter evenly between the muffin cups. Sprinkle some uncooked oats on top of each muffin, if desired.
- Bake for 20-25 minutes until golden brown, or until a toothpick inserted into the center of the muffins comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your oatmeal carrot muffins!
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.