Carrot Oat Muffins

Carrot Oat Muffins
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 95.8
  • Total Fat: 1.8 g
  • Cholesterol: 22.1 mg
  • Sodium: 108.0 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Carrot Oat Muffins calories by ingredient


This recipe bakes up well at our home just above 6800 feet. This recipe bakes up well at our home just above 6800 feet.
Number of Servings: 18


    2 medium Carrots
    2 1/2 cups oats (not whole or steel cut)
    2 medium bananas
    1 slice of fresh pineapple 3-1/2" dia x 3/4" thick
    1/4 cup Honey
    2 tbsp Molasses
    2 large eggs
    3/4 cup milk (calculated with whole milk but any milk will work)
    2 tsp Baking Powder
    1/2 tsp Baking Soda
    2 tsp Vanilla extract
    1 tbsp ground cinnamon

    Nonstick spray used for easy measuring of honey and molasses and for cupcake liners.


As with any oat recipe, if you have a gluten intolerance be VERY careful of brands!


Preheat oven to 350 and prepare muffin pans. I used paper liners with a little spritz of nonstick spray in each one.

Shred carrots and set aside.
Mash banana and blend with pineapple until well mixed. You could use about 1/4 of crushed pineapple and 3/4 cup mashed bananas for a total of 1 cup of "liquid" fruit. Add eggs, milk, honey, and molasses and mix well.
Blend 1 1/2 cups of oatmeal until a flour like consistency. Mix remaining dry ingredients together with all oats. Combine with wet ingredients and let rest ten minutes.

Scoop into muffin cups and bake for about 22 minutes

Allow to cool completely to enjoy these! When they are warm, the middles get a bit mushy.

Serving Size: Makes about 22 muffins