Carrot Cake Oatmeal Muffins Recipe
Introduction
These Carrot Cake Oatmeal Muffins offer a wholesome twist on a classic dessert, perfect for breakfast or a snack. Packed with oats, grated carrots, and warm spices, they are moist, flavorful, and easy to make. Plus, a hint of vanilla protein powder adds a boost of nutrition.
Ingredients
- 2 1/4 cups rolled oats (227 grams)
- 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence (60 grams)
- 1/2 cup raisins (80 grams)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup unsweetened applesauce (244 grams)
- 1 cup grated carrots (122 grams)
- 1/2 cup unsweetened vanilla almond milk (4 fl oz)
- 1/4 cup light brown sugar (48 grams)
- 2 large eggs
- 2 tbsp coconut oil, melted (30 grams)
- 1 tsp vanilla extract
- Optional: 1/4 cup chopped pecans for topping
Instructions
- Step 1: Preheat your oven to 400°F. Line jumbo muffin tins with 7 parchment muffin liners and set them aside.
- Step 2: In a small to medium bowl, whisk together the applesauce, almond milk, light brown sugar, eggs, melted coconut oil, and vanilla extract until well combined. Set this wet mixture aside.
- Step 3: In a large bowl, mix rolled oats, protein powder, raisins, cinnamon, baking powder, baking soda, nutmeg, and salt. Add the grated carrots and stir to evenly distribute.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Step 5: Divide the batter evenly among the prepared muffin liners. If using, sprinkle chopped pecans on top of each muffin.
- Step 6: Bake at 400°F for 5 minutes. Then lower the oven temperature to 350°F and continue baking for another 30 minutes. Keep the muffins in the oven during the temperature change for even baking.
- Step 7: Remove from the oven and let the muffins cool before serving.
Tips & Variations
- For a dairy-free version, use plant-based eggs or flax eggs instead of regular eggs.
- Swap raisins for chopped dates or dried cranberries for a different fruity twist.
- Add shredded coconut or a pinch of ground ginger for extra flavor complexity.
- Use walnuts or almonds instead of pecans for the topping, or leave it off entirely for a nut-free choice.
- Make sure to grate the carrots finely to ensure they blend well into the muffin batter.
Storage
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag or container for up to 2 months. To reheat, warm in a microwave for 20-30 seconds or in a toaster oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture of the muffins may be slightly softer and less chewy.
What if I don’t have the vanilla protein powder?
You can substitute the vanilla protein powder with an equal amount of all-purpose or whole wheat flour, though this will reduce the protein content and may change the texture slightly.
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Carrot Cake Oatmeal Muffins Recipe
- Total Time: 50 minutes
- Yield: 7 jumbo muffins 1x
- Diet: Vegetarian
Description
Delight in these wholesome Carrot Cake Oatmeal Muffins, packed with rolled oats, grated carrots, raisins, and a hint of warm spices. Perfect for a nutritious breakfast or snack, these muffins blend the flavors of classic carrot cake with the hearty texture of oats and protein powder, baked to tender perfection.
Ingredients
Dry Ingredients
- 2 1/4 cups rolled oats (227 grams)
- 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence (60 grams)
- 1/2 cup raisins (80 grams)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsweetened applesauce (244 grams)
- 1 cup grated carrots (122 grams)
- 1/2 cup unsweetened vanilla almond milk (4 fl oz)
- 1/4 cup light brown sugar (48 grams)
- 2 large eggs
- 2 tbsp coconut oil, melted (30 grams)
- 1 tsp vanilla extract
Optional Topping
- 1/4 cup chopped pecans
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (205°C). Line a jumbo muffin tin with 7 parchment muffin liners and set them aside to be ready for the batter.
- Mix Wet Ingredients: In a small to medium bowl, whisk together the unsweetened applesauce, unsweetened vanilla almond milk, light brown sugar, eggs, melted coconut oil, and vanilla extract until the mixture is smooth and well combined. Set aside this wet mixture.
- Combine Dry Ingredients and Carrots: In a large mixing bowl, combine the rolled oats, vegan protein powder, raisins, cinnamon, baking powder, baking soda, nutmeg, and salt. Stir to evenly distribute all dry ingredients. Then fold in the grated carrots until they are uniformly mixed throughout the dry ingredients.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the large bowl with the dry ingredients and grated carrots. Mix everything together gently but thoroughly until just combined, ensuring the batter is cohesive and all ingredients are incorporated.
- Portion and Add Topping: Divide the muffin batter evenly among the 7 prepared muffin liners. If using, sprinkle the tops with chopped pecans for added texture and flavor.
- Bake Muffins: Place the muffin tin in the preheated oven and bake at 400°F for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. This gradual temperature change helps achieve a perfect bake.
Notes
- Using parchment liners helps prevent sticking and makes removal easier.
- Allow muffins to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free option, omit the pecan topping.
- You can substitute the vegan protein powder with any vanilla flavored protein powder of your choice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: carrot cake, oatmeal muffins, vegan protein, healthy breakfast, nutritious muffins, baked oatmeal, plant-based protein
