Carrot Oat Muffins

Carrot Oat Muffins


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 2   Average: 5/5]

This is an excellent muffin recipe and the muffins are very filling. Pack them in your child’s lunchbox, serve for breakfast, or have them on hand for an afternoon snack.

  • 12 Ounces Carrot Juice
  • 2 Egg Whites
  • 3 Tablespoons Olive Oil
  • 1 3/4 Cups Unbleached Flour
  • 1 Cup Old-Fashioned Rolled Oats
  • 1 Cup Chopped Walnuts
  • 1/2 Cup Sugar
  • 1 Tablespoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  1. Preheat your oven to 400 degrees.
  2. Line 18 muffin cups with liners. Set aside.
  3. In a small-size bowl whisk together carrot juice, eggs, and olive oil.
  4. In a medium-size bowl, combine flour, oats, sugar, baking soda, kosher salt, cinnamon, nutmeg, and walnuts.
  5. Add carrot juice mixture to flour mixture. Combine until completely moistened.
  6. Spoon batter into muffin cups. Place in oven for 18 minutes until done.
  7. Remove from oven and let cool for 10 minutes before removing from muffin tin.
  8. Serve warm or at room temperature.
  9. Make 18 muffins.
  10. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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