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    You are in: Home / Recipes / Oatmeal Carrot Muffins Recipe
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    Oatmeal Carrot Muffins

    Oatmeal Carrot Muffins. Photo by Jelsiao18

    1/2 Photos of Oatmeal Carrot Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Irmgard's Note:

    Another great recipe from Michael Smith. These muffins are so moist and delicious, as well as being good for you, too!

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
    3. 3
      Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
    4. 4
      Stir in the carrots and then the dry ingredients.
    5. 5
      Spoon into 6 jumbo or 12 regular-sized muffin cups.
    6. 6
      Bake for 30 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on November 22, 2009

      I love this recipe. I also made it again with the following switches. I left out the nutmeg, used vanilla yogurt, 1 cup of banana instead of carrot, 3/4 cup of brown sugar instead of a cup.

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    • on June 02, 2009


      We liked these a lot :) I wouldn't have thought to combine carrots and oatmeal, but these muffins have good flavor and texture. I can't ask for a better afterschool snack.

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    • on May 28, 2009


      Sorry, these were just okay for us. Made as directed except subbed applesauce for oil which I usually do. I grated mini carrots...don't know if that would've made a difference. They weren't bad, but won't make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Oatmeal Carrot Muffins

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 289.0
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 2.2 g
    Cholesterol 34.9 mg
    Sodium 279.4 mg
    Total Carbohydrate 41.5 g
    Dietary Fiber 1.6 g
    Sugars 19.9 g
    Protein 5.2 g

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