These muffins are the perfect treat! They are super moist, quick to make, and packed with carrots, raisins and oats. With just the right amount of sweetness, you’d absolutely love the Carrot Oatmel Muffin.
When I made these, it filled my entire home with the smell of cinnamon, my family and I couldn’t wait to try them. They were so delicious, they were literally gone in seconds!
Carrot Oatmeal Muffin
- 1 1/2 cups All-Purpose Flour
- 1 cup Rolled Oats
- 3/4 cup Light Brown Sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 1 cup Fresh Whole Milk
- 2 large Eggs
- 1/2 cup Canola Oil
- 1 1/2 cups Carrots grated
- 1/2 cup Walnuts unsalted and roasted, chopped coarsely
- Preheat the oven to 190 degrees C (375 degrees F).
- Pan-roast or roast the walnuts in the oven for five minutes. Chop coarsely and set aside.
- Using a medium bowl, whisk together the milk, oil and egg. Set aside.
- In another large mixing bowl, combine the sifted flour, baking powder, baking soda, cinnamon and sugar.
- Using a rubber spatula, fold the wet ingredients into the dry ingredients and continue to stir until the ingredients are combined.
- Stir in the grated carrots and chopped walnuts until well combined. Don’t over mix the batter or you will have tough muffins after baking.
- Fill each muffin case (3/4 full) with the batter using an ice cream scoop or small soup ladle.
- Put them in the oven and bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan.
- This recipe can make 14 muffins filling each muffin case with 80 grams of batter.
- Keep the ingredients at room temperature at all times, prior to baking.
- If there are muffin cups that are empty, half fill the empty ones before baking, this will keep the pan from warping.
- If the recipe calls for a muffin pan, it is probably a standard size. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions.
- Use muffin cases in muffin pans for easy clean-up.
- Aim to fill the cups 3/4 full with batter to have muffins that have slightly round top and to avoid from spilling out of the muffin case. Also, if there is not enough room for muffins to expand before reaching the top of the cups, the muffin will flatten on top.
- Mix the dry ingredients and whisk the wet ingredients. Use a rubber spatula or wooden spoon to gently stir them together until everything is slightly moistened. It’s okay if there are lumps.
- Place the muffin pans over a baking tray and place them in the middle of the oven for even heat distribution.
- Let the muffins sit in the pan and cool in a wire rack once they are done baking in the oven.
- Remove muffins cups from the pan after five minutes to prevent them from getting soggy as they cool in the pan.