Updated: Apr 20
Delicious Carrot Cake Muffins With Rolled Oats and Walnuts
If a carrot cake cupcake and an oat muffin had a baby, this would definitely be it! These muffins are the perfect anytime muffin, whether you're looking for something to add to your breakfast, something to enjoy with your afternoon tea or a yummy dessert. They are seriously - sorry to say it - moist and delicious! Also, they're very simple to make and they take only 20 minutes to bake in the oven. Plus, I included one very simple swap below to make these muffins suitable for both gluten free and low FODMAP diets, for those who need it. I hope you love these muffins as much as we do in our house!
Prep Time: 15 minutes
Bake Time: 20 minutes
Equipment Recommended: Food Processor, 12-Muffin Tin
*I used my Cuisinart Mini Food Prep Food Processor
*Note: This blog post contains affiliate links, meaning I will make a commission if a purchase is made using that link at no additional cost to you. I never promote a product that I do not truly love on my website and all opinions are my own.
Ingredients (yields 12 muffins):
1/2 C all purpose flour* (see note below to make these muffins suitable for gluten free and low FODMAP diets)
1/2 C rolled oats*, plus additional 1/4 C for topping, set aside
1/4 C sugar
1/4 C brown sugar, packed
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder*
1 1/2 tsp cinnamon
1 3/4 C grated carrots (I chopped mine in the mini food processor)
1/3 C crushed walnuts, unsalted
2 large eggs
1/2 C oil (I used avocado oil)
3 Tbsp pure maple syrup
2 Tbsp salted butter, melted (I melted mine in a small bowl in the microwave for 25 seconds, but you can also melt it in a small saucepan. Set it aside to cool slightly before adding the butter to recipe.)
1 tsp vanilla extract
Nonstick cooking spray
*To make these muffins suitable for a gluten free diet:
Use a suitable, certified GF flour blend. I also recommend using certified GF products if all potential sources of cross contact need to be minimized, such as in the case of celiac disease. Specifically, I recommend using certified GF oats and baking powder, although I encourage you to use certified GF products for all products to reduce the risk of cross contact.
*To make these muffins suitable a for a low FODMAP diet:
Use a suitable gluten free flour blend (I like King Arthur GF Flour or Bob's Red Mill GF 1:1 Baking Flour)
Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with nonstick spray and set aside.
Chop 1/2 C rolled oats in food processor until finely ground, similar to a course flour. Transfer to large mixing bowl. I used the food processor for the oats, carrots and walnuts in this recipe, so you may want to keep it aside before rinsing it.
Add flour, sugar, brown sugar, salt, baking soda, baking powder and cinnamon to mixing bowl. Mix with a spoon until ingredients are well distributed and make sure that any clumps of brown sugar are broken down.
Chop carrots in the food processor. Remove and set aside.
Chop walnuts in the food processor. Remove and set aside.
In a separate, smaller mixing bowl, crack eggs and whisk together. Add oil, maple syrup, vanilla extract and melted butter and whisk so all ingredients are well combined.
Add wet ingredients to dry ingredients, transferring the wet ingredients slowly to the larger mixing mixing bowl. Use a large spoon to mix ingredients so they are just combined, but do not overmix. Add chopped walnuts and grated carrots and mix using a large spoon so ingredients are distributed evenly throughout the bowl.
Use spoon to transfer batter into the muffin tin, filling it almost to the top. I filled mine about 2/3 full. The batter should yield 12 muffins. Sprinkle the remaining 1/4 C rolled oats on top of each muffin.
Bake in oven for 15-20 minutes. You can insert a toothpick and ensure that it comes out clean to check for doneness. I baked mine for 20 minutes, but oven times may vary.
*These will last for about 3-4 days in an airtight container.
Nutritional Analysis Per Serving (1 serving = 1 muffin, recipe yields 12 muffins)
Calories 228 calories, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 36 mg, Carbohydrates 22 g, Fiber 2 g, Protein 3 g, Sodium 218 mg, Calcium 29 mg