Carrot Oatmeal Muffins

Tam D


This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.


★★★★★ 1 vote

makes 12 muffins
30 Min
25 Min


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  • 1 1/2 c
  • 1 c
    oats, quick cooking
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 c
    brown sugar
  • 3/4 c
    finely shredded carrots, packed
  • 1/2 c
    golden raisins
  • 1/2 c
  • 1
    egg, beaten
  • 5 Tbsp
    butter, melted
  • 1 tsp

How to Make Carrot Oatmeal Muffins


  1. Preheat oven to 375*.

    Prepare a 12-cup muffin pan with food release spray. Set aside.
  2. In a large mixing bowl combine the flour and oats.

    Sprinkle in the baking powder, baking soda, and spices. Mix thoroughly.
  3. Stir in the brown sugar, mixing until well blended.

    Set aside.
  4. Shred the carrots -- a fine shred is best.

    Add the shredded carrots and the raisins to the bowl. Mix thoroughly.
  5. In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Stir to combine thoroughly.
  6. Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
  7. Fill the muffin cups 3/4 full.

    Bake at 375* for 20-25 minutes, or until it passes the toothpick test.
  8. Allow the muffins to cool on a wire rack for 10 minutes.

    Slide the blade of a knife around the edge of the cups to loosen the muffins, and gently pry them out.

    Cool completely on a wire rack.
  9. NOTES:
    1) I recommend a DeMarle muffin pan!
    2) If you don't have cardamom, just use all cinnamon.
    3) You can use regular raisins if you don't have golden.

Printable Recipe Card

About Carrot Oatmeal Muffins

Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #Oats, #Carrots, #muffins

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