Description
Delicious and healthy carrot cake oatmeal muffins packed with nutrients, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until well mixed.
- In another bowl, whisk together the brown sugar, granulated sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the grated carrots and chopped walnuts (if using).
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and slightly domed.
- Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined. Add milk, one tablespoon at a time, until you reach your desired glaze consistency. Stir in the vanilla extract.
- Once the muffins are completely cooled, drizzle the cream cheese glaze over the tops of each muffin.
- Enjoy these delicious Carrot Cake Oatmeal Muffins warm or at room temperature.
Notes
- For a gluten-free option, use gluten-free all-purpose flour.
- Replace eggs with flaxseed meal mixed with water for a vegan version.
- Use almond milk or oat milk instead of regular milk for a dairy-free option.
- For added sweetness, consider using maple syrup or honey instead of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Carrot Cake, Oatmeal Muffins, Healthy Breakfast, Baking