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I love blender recipes with oat flour! I feel like it makes the most consistent texture and reliable muffin. These are delicious! Thank you!
Andrea
So you feel best when you eat wholesome foods but you’re also never not craving something warm and yummy from the oven?
A) You are understood here, and B) YOU CAME TO THE RIGHT PLACE.
Today that warm, cozy, wholesome but also buttered-and-honeyed answer is coming in the form of pleasantly dense, lightly springy, and naturally sweet snacking carrot muffins that are flecked with tiny bits of carrots and oats – just textured enough to keep it fun, playful, and happy.
Is it an open invitation for a melty smear of butter or coconut oil with honey? Is it the perfect warm and satisfying match for your morning or afternoon coffee? Is it a day-brightener and a body-booster? It most certainly is.
This recipe is happily flexible with toppings and mix-ins. You can add any number of things and end up with a carrot muffin that is entirely YOU.
(Or, go a totally different direction and try our similarly wholesome and really delicious banana muffins, pumpkin muffins, zucchini muffins, and apple muffins.)
We have a favorite saying: the little things are the big things. And today a warm, buttered, honey-drizzled carrot muffin is the very important little big thing.
Click here to see the step-by-step web story instructions for this recipe!
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Healthy Carrot Muffins
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Description
Favorite Carrot Muffins that are warm, cozy, and wholesome! A naturally sweet snacking muffin flecked with tiny bits of carrots and oats, smeared with some butter and honey. YES.
Ingredients
- 2 cups rolled oats
- 8 medjool dates, pits removed
- 1/2 cup olive oil
- 1/4 cup real maple syrup
- 3–4 carrots, peeled and shredded (about 2 cups total)
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- walnuts or raisins (optional)
Instructions
- Preheat the oven to 350 degrees. Grate your carrots.
- Mix all ingredients in a blender until a chunky batter comes together.
- Pour batter into a greased or lined muffin tin. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
- Smear warm muffins with butter and/or honey. Attempt not to eat them all. Serve warm or cold ALL DAY LONG. ♡
Notes
If your dates are on the firm side, soak them in hot water for a bit first so they are easier to blend!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: carrot cake, carrot muffins, healthy muffins, blender muffins, carrot cake muffins
Frequently Asked Questions For These Carrot Muffins
Yep! Any neutral-tasting oil will work.
I store mine in the fridge in an airtight container! To eat, we usually pop them in the microwave for 15 seconds or so, or toast them up in the air fryer for a minute or two. Spread with butter and mwah! So good!
Yep! They freeze perfectly. I do it all the time!
I haven’t tried, but would imagine flax eggs would work well for this!
Other readers have said that mashed banana worked (though it created a wetter batter), or other dried fruit.
One More Thing!
This recipe is part of our yummy carrot recipes page. Check it out!
Just came out of the oven, and they’re delicious! Soft, fragrant and a nice bite with raisins and walnut added
Made a bunch of changes based on what I had around and sharing in case anyone finds themselves in a similar position: 1/2 c apple sauce for dates, 1 c oat flour, 1 c almond flour, replaced oil with greek yogurt, added nutmeg, ginger, and allspice, and 1/4 cup hemp seeds. Packed the carrots in so it was probably actually more than 2 cups. Delicious.
I found they took double the time to cook that the recipe called for and I find they need another spice to add more flavour.
Can i bake this receipe into a carrot cake/bread?
Hi! I love these muffins! I make them a lot for the flavor and healthiness, but they often fall apart when we’re eating. Any ideas on how to get them to stick together better? I’ve tried adding an extra egg…
I was nervous when my dietician recommend these muffins since “healthy” normally equates to “not as good” but I was so shocked about how delicious these were. I shared them with all my friends, and so far all who have tried them, loved them. I did substitute olive oil for vegetable oil. This time around I did 1/2 vegetable and 1/2 olive oil and I will report back.
So glad you enjoyed them!
These taste SO good! I added 2 tbsp of ground flax meal since I’m breastfeeding, and a splash of almond milk because the batter seemed thick. Delicious!
These are amazing! If you want to save dishes and have a high speed blender, putting the carrots whole directly in the blender works well! Thank you!
Just wanted to say this muffin recipe is a game changer!!
I work in a school with a few colleagues that are gluten free and they went crazy over these muffins!! I shared your recipe will many staff members and they are the new favourite baked treat!!
Thanks so much, I will be checking out the rest of your site for more great healthy recipes 🙂
These carrot muffins are so good! I don’t often leave reviews unless I’m blown away with a recipe. They are tasty, healthy and easy. I used my food processor to grate the carrots then added everything else. I folded in walnuts and raisins and baked for 30 min. Next time I might cut back a bit on the oil as they were a bit soft. I will definitely make again!
My go-to recipe for breakfast! Love this!
These are FANTASTIC muffins. They are in steady rotation in our household and are devoured for breakfast and snack. We ramp up the spices but otherwise make as is.
Quick question – has anyone tried the recipe as a quick bread rather than muffins? I’m wondering if it will hold together at that size.
These came out a bit oily for me. I used canola oil though so maybe that’s why? Otherwise I really like how flexible this recipe is, I’ll just be reducing the oil I add in future batches!
These are SO good. I’m going to be honest I didn’t have the highest hopes but am looking for healthier recipes and these are perfect. I added some shredded coconut and topped with a few chocolate chips and they are the perfect fix. Will definitely be making on repeat! Not dry at all.
Glad to hear it!
These muffins are amazing! I made them at Easter because my father-in-law has special dietary needs. The entire family loved them. I have made them five times in the past month. The last time I made them, I used a banana in the recipe. I also added a little vanilla. Absolutely delicious! Thank you so much
These are delicious!!!! I love that they aren’t to sweet and my whole family liked them!
These were seriously so good! I had low expectations for a “healthy” muffin, but I really loved these!
This was a great guide, as I didn’t have many things called for. I coarsely ground oat groats, raisins for dates, coconut oil for the olive, 1/2 the carrots, couple handfuls of kale, 1/4 cup pecans and 1/3 c peanut butter and 1/3 c milk were my subs and additions, and I’m very pleased!
Delicious! These muffins were so easy to make – everything into food processor (once the carrot was grated). Taste wonderful and going to make another batch for the freezer! Thank you …… and the tip for softening the dates works!! A triumph with all the family
These muffins were so very easy everything into food processor (once carrots were grated) and oh what a triumph – delicious and so tasty! Thank you so much…… making another batch for the freezer oh and tip on softening dates a good one!
Hi, thank you for a great recipe,
I didn’t have oat flour, I used all purpose flour, add some milk, baked longer, delicious.
Will try oat flour & flax eggs next time.
These muffins are delicious, and so easy! I was looking for a muffin to make for my three year old granddaughter. She loves them and so does Poppy! Thank you for the recipe!!!
Can’t wait to try this recipe – love the Oats base in lieu of flour. Can I use Coconut Oil vs Olive Oil? Also, have you added crushed pineapple and if so, what does it replace?
Try making Peanut butter frosting for them!! yummmmm
I just made these muffins and they came out perfect. I did add some chopped walnuts and golden raisins that I had in the pantry. I folded both of these ingredients right in the blender jar. The next time I will also fold in part of the shredded carrots just for good looks! They came out very moist and tasty. Will definitely make again and share the recipe. Thanks for a wonderful and super easy recipe!