Oatmeal Carrot Muffins

Oatmeal Carrot Muffins

  • Servings: 12
  • Difficulty: Easy
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I can not take credit for this recipe. This is a variation from John Ashlie, and Anne Lindsay made it her own and now I have adapted it slightly here.



  • 1 cup buttermilk
  • 1 cup quick-cooking rolled oats
  • 1/2 cup grated carrots
  • 1/4 cup packed brown sugar
  • 1/4 cup margarine melted
  • 1 egg slightly beaten
  • 1 tsp grated orange rind
  • 1 cup all purpose flour
  • 1/4 granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 baking soda
  • 3/4 cup raisins
  • 1 tsp of cinnamon


  1. In a large bowl, pour buttermilk over oats, stir to mix. Cover and left stand for 2 hours or refrigerate overnight.
  2. Mix together carrots, brown sugar, margarine egg and orange rind: stir into oat mixture.
  3. Sift together flour, granulated sugar, baking powder, salt, cinnamon, baking soda; stir in raisins. Stir until batter is moistened.
  4. Using an ice-cream scoop (I love this trick) scoop into a lined muffin tin. Should fill just about to the top.
  5. Place in preheated oven at 400 degrees for 20-25 minutes, until cake tester comes out clean. Let stand for 2 minutes

Nutrition Per Serving

  • Calories 145
  • Sugar 13.8 g
  • Carbohydrates 30 g
  • Protein 3.3 g
  • Fiber 1.6 g
  • Fat 1.4 g

These muffins are moist, delicious, healthy and light. What more could we ask for. I like dark raisins but if you prefer the light those are good too. I added some time in the preparation due to the grating of the carrots. 1 large carrot should do it.
Play with the spices, and remember to have fun and make it your own.

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