Spiced Carrot Oat Muffins Recipe

I recently whipped up these spiced carrot oat muffins and I’m kinda blown away by how the rolled oats, whole wheat and all-purpose flour mix with grated carrots, applesauce and a cocktail of spices like cinnamon, ginger and cloves to create a snack that’s both super tasty and surprisingly healthy.

I think my Spiced Carrot Oat Muffins are awesome cuz they combine healthy oats and whole wheat flour with eggs and honey. My recipe uses a blend of cinnamon, ginger and cloves to boost flavor and antioxidants, plus grated carrots and applesauce to provide fiber and vitamins.

Ingredients

• Rolled oats bring healthy fiber and carbs for steady energy.
• Whole wheat flour is full of fiber, protein and important nutrients.
• Unsweetened applesauce keeps muffins moist and adds natural vitamins.
• Honey gives natural sweetness and energy without using refined sugars.
• Grated carrots add vitamins, moisture and a hint of sweetness.
• Spices like cinnamon, ginger and cloves warm up the flavor and add antioxidants.

Ingredient Quantities

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/3 cup vegetable oil (you can use melted coconut oil if you prefer)
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup unsweetened applesauce
• Optional: 1/2 cup chopped walnuts or raisins if you like a bit of crunch

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper cups.

2. In a large bowl mix together the rolled oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground cloves.

3. In another bowl, beat the eggs then stir in the vegetable oil (or melted coconut oil if you like), honey, and vanilla extract.

4. Add the grated carrots and unsweetened applesauce into the wet ingredients and mix until just combined.

5. Pour the wet mixture into the dry ingredients and stir gently until the batter has no dry patches, but don’t overmix it.

6. If you want some crunch, fold in the chopped walnuts or raisins at this time.

7. Spoon the batter into the prepared muffin tin filling each cup about 2/3 full.

8. Place the muffins in the oven and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a cooling rack.

10. Enjoy these spiced carrot oat muffins warm or at room temperature, perfect as a quick snack or a breakfast treat!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper muffin cups
4. Two mixing bowls (one large and one small)
5. Measuring cups and spoons
6. Whisk or fork for beating eggs
7. Grater for carrots
8. Spatula for stirring batter
9. Cooling rack
10. Toothpick for testing doneness

FAQ

• Q: Can I use coconut oil instead of vegetable oil?
  A: Yes, you can definetly use melted coconut oil. It gives a subtle flavor but just make sure it’s melted and cooled down a bit before mixing it in
• Q: How long do these muffins keep fresh?
  A: They should stay fresh for around 3 to 4 days if you keep them in an airtight container at room temperature. You can also freeze them for longer storage
• Q: Can I add other mix-ins like raisins or walnuts?
  A: Absolutely, if you like a bit of crunch or extra sweetness, feel free to toss in about a 1/2 cup of walnuts or raisins
• Q: Can this recipe be made gluten free?
  A: It can be with some modifications. All the flours will have to be replaced with gluten free alternatives, but the texture might be a little different so experiment a bit
• Q: What if I don’t have unsweetened applesauce?
  A: You can sub mashed banana for the applesauce which works pretty well, though it might add a slight banana flavor to the muffins

Spiced Carrot Oat Muffins Recipe Substitutions and Variations

• Rolled oats: Try using quick oats instead. They work ok if you can’t find rolled oats, though the texture might be a bit different.
• Whole wheat flour: If you’re out of it, you can swap it for all-purpose flour. Just keep in mind the muffins wont be as fiber-packed.
• Vegetable oil: Melted coconut oil is a great alternative, or even canola oil if that’s what you have on hand.
• Honey: Maple syrup or agave nectar make perfect substitutes, but you might need to adjust the liquid ratio slightly.
• Unsweetened applesauce: You can use mashed banana instead; one medium banana should work, though it changes the flavor a bit.

Pro Tips

Pro Tip 1: Make sure your wet ingredients (especially eggs and applesauce) are at room temperature. It helps them mix more evenly with the dry ingredients, so you end up with a better texture.

Pro Tip 2: When stirring the batter, stir just until you see no dry spots. Overmixin the batter can make the muffins tough.

Pro Tip 3: If you’re adding walnuts or raisins, fold ’em in at the end carefully so you keep the muffins airy and light.

Pro Tip 4: Keep an eye on the muffins towards the end of the bake time. Every oven is a bit different so do the toothpick test to make sure they don’t get overbaked and dry.

Here is the step by step for these spiced carrot oat muffins:

1. First, preheat your oven to 375°F and line a muffin tin with paper cups. This helps keep the muffins from sticking.

2. In a big bowl, mix together 1 cup rolled oats, 1 cup whole wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

3. In another bowl, beat the 2 large eggs then stir in 1/3 cup vegetable oil (or melted coconut oil if you like), 1/2 cup honey, and 1 teaspoon vanilla extract. Its best if these ingredients are not too cold.

4. Add 1 cup grated carrots and 1/2 cup unsweetened applesauce into the wet mix and mix until just combined. Dont worry about lumps very much.

5. Pour the wet mix into the dry mix and stir gently until there are no dry patches, but dont overdo it or you might end up with tough muffins.

6. If you want some crunch, fold in 1/2 cup chopped walnuts or raisins now. This step is optional but gives a nice texture.

7. Spoon the batter into your muffin tin, filling each cup about 2/3 full. This helps the muffins rise well and not overflow.

8. Place the muffins in the oven and bake for 18 to 22 minutes. Check them with a toothpick – if it comes out clean, they are done.

9. Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack. This helps them set up nicely.

10. Enjoy your muffins warm or at room temperature. They make a great snack or breakfast treat even if they arent perfect every time.