Carrot Oatmeal Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Steps:

• Preheat the oven to 350 degrees F.
• Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
• Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
• Stir in the carrots and then the dry ingredients.
• Spoon into 6 jumbo or 12 regular-sized muffin cups.
• Bake for 30 minutes.

Steps:

• In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
• In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot and walnuts (if using); stir just until dry ingredients are moistened.
• Spoon into 12 paper-lined or greased muffin cups.
• Bake in centre of 375F oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely.
• Apple Raisin Oatmeal Muffins: replace carrot with 1 apple, peeled and grated; replace walnuts with 1/2 cup raisins.
• Tropical Fruit Oatmeal Muffins: replace carrot with 3/4 cup mixed dried tropical fruit (chopped into 1/2 inch pieces if necessary); replace walnuts with 1/4 cup shredded coconut.

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
• Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.

Steps:

• Heat oven to 400°F Grease bottom 12 regular size muffin cups.
• In large bowl, mix 1/2 cup oats and the buttermilk with fork; let stand 5 minutes. Stir in egg, brown sugar, butter, and carrot. Add flour, baking soda, and 1/4 teaspoon cinnamon, stir just until dry ingredients are moistened. Divide batter evenly among muffins cups.
• In small bowl, mix 1 tablespoon oats, the granulated sugar, and 1/4 teaspoon cinnamon. Sprinkle over batter in each cup.
• Bake 15 to 20 minutes or until toothpick comes out clean. Immediately remove from pan to wire rack. Serve warm.

Steps:

• Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
• Combine carrots and orange rind; add to flour mixture.
• Combine beaten eggs, oil and orange juice.
• Sir into dry ingredients until well mixed.
• Fill lined muffin cups 2/3 full.
• Bake at 400 for 20 minutes.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.
• Store in an airtight container at room temperature for 2 - 3 days or freeze.

Steps:

• Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
• Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
• Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

Steps:

• In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange zest; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.