Wholesome Honey Oat Carrot Muffins

Soft, moist, and naturally sweetened, these honey oat muffins are packed with warm spices, shredded carrots, and a hearty oat texture. Perfect for breakfast, a grab-and-go snack, or even a light dessert, these muffins bring together wholesome flavors in every bite.

WHY YOU WILL LOVE THESE CARROT MUFFINS WITH OATS

These carrot muffins with oats were crafted with balance in mind—lightly sweetened to let the natural flavors of oats, carrots, and warm spices shine. Each bite feels nourishing, not overly indulgent, making them the kind of treat you can enjoy with your morning coffee, alongside a lunch salad, or as an afternoon pick-me-up—without the sugar crash.

INGREDIENTS FOR WHOLESOME HONEY OAT CARROT MUFFINS

These carrot muffins with oats are incredibly tender, thanks to Greek yogurt and applesauce, which keep them moist without needing a ton of oil. Sweetened naturally with honey, they have just the right amount of warmth from cinnamon and ginger to make them a comforting treat any time of the day. 

• Flour: Provides the base structure for the muffins, resulting in a tender crumb.​ 
• Rolled Oats: Adds a hearty texture and boosts the fiber content, promoting satiety.​
• Bran Flakes: Enhances the fiber content, aiding in digestion and adding a subtle nutty flavor.​
• Baking Powder & Baking Soda: Leavening agents that ensure the muffins rise well and have a light texture.​ 
• Salt: Balances the sweetness and enhances the overall flavor profile.​
• Cinnamon & Ginger: Warm spices that complement the sweetness of the carrots and honey, adding depth to the flavor.​
• Egg: Binds the ingredients together and contributes to the muffins' structure.​
• Vanilla Extract: Adds a subtle sweetness and aromatic flavor.​ 
• Honey: A natural sweetener that imparts moisture and a rich, sweet taste.​
• Unsweetened Applesauce: Provides moisture and natural sweetness, reducing the need for additional sugar.​
• Neutral Olive Oil: Adds moisture and a tender crumb without overpowering the other flavors.​
• Plain Greek Yogurt: Contributes to the moist texture and adds a slight tanginess, enhancing the flavor complexity.​
• Shredded Carrots: Introduce natural sweetness, moisture, and a boost of vitamins and fiber.​
• Optional Add-ins (Walnuts, Pecans, Golden Raisins, Currants, Sultanas, Shredded Coconut): Provide additional texture, flavor, and nutritional benefits, allowing customization to your preference.​

Dry Ingredients

Wet Ingredients

HOW TO MAKE CARROT MUFFINS WITH OATS

1. Preheat the oven to 400°F (200°C). Grease and flour a 12-cup muffin tray or line with paper liners.​
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, bran flakes, and oats until evenly combined. Set aside.​
3. Mix the wet ingredients: In a large bowl, whisk together the egg, vanilla, honey, oil, and applesauce until smooth. Then fold in the Greek yogurt. Saving the shredded carrots to toss into the dry ingredients. Note: a ½ cup of honey is a bit too sweet, so this recipe calls for ⅓ cup PLUS 1 tablespoon of honey to get (140 g) just the right mildly sweet balance. 
4. Combine wet and dry ingredients:

• Add the shredded carrots to the dry mixture and stir to distribute evenly.​
• Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to prevent dense muffins.​

5. Optional add-ins: If desired, gently fold in up to ½ cup of walnuts, pecans, raisins, currants, or shredded coconut into the batter.​
6. Bake: Divide the batter evenly among the muffin cups, approximately 2.5 oz (75g) per cup. Bake at 400°F (200°C) for 8–9 minutes, then reduce the temperature to 350°F (180°C) and continue baking for an additional 12–15 minutes, or until a toothpick inserted into the center comes out clean.​
7. Cool & serve: Allow the muffins to cool in the tray for 5 minutes, then transfer them to a wire rack to cool slightly before serving.​

Substitutions:

• Applesauce Substitute: Unsweetened applesauce can be replaced with an equal amount of mashed banana for a different flavor profile.​
• Carrot Substitute: Shredded carrots can be substituted with shredded apples or a combination of both for variation.​
• Additional Add-ins: Feel free to incorporate nuts, raisins, or shredded coconut into the batter, up to ½ cup (60g), to enhance texture and flavor.​

BAKING TIME ADJUSTMENTS 

Want to switch things up? This recipe can also be baked as (included in the printable recipe card):

Six jumbo muffins, about 5 oz (150g) each - For Jumbo Muffins:

• Start at 400°F (200°C) for 8–9 minutes to get that nice rise.
• Then reduce to 350°F (180°C) and continue baking for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Allow them to cool in the pan for 5–10 minutes before transferring to a rack.

One 8 x 4-inch (20 x 10 cm) loaf - For a Loaf:

• Preheat to 350°F (180°C)  Skip the high-heat burst!
• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and firm to the touch.
• If the top starts browning too quickly, loosely cover it with foil for the last 10–15 minutes.

FAQ: WHY TOSS SHREDDED CARROTS IN FLOUR (DRY GOODS) BEFORE COMBINING WET AND DRY INGREDIENTS?

Great question! Tossing shredded carrots (or other add-ins like berries, chocolate chips, or nuts) in the dry ingredients before combining with the wet serves a few smart purposes:

1. Even Distribution: Coating the carrots in flour helps prevent clumping and ensures they’re evenly dispersed throughout the batter, so you don’t end up with all the carrots sinking to the bottom or clumping together.
2. Better Integration: Carrots have a high moisture content. Tossing them in the flour first helps absorb a bit of their surface moisture, which makes the final batter less wet and improves texture.
3. Prevents Sinking: When coated in flour, the shredded carrots are less likely to sink to the bottom of the muffins or loaf during baking. This trick is especially useful in thinner batters.

HOW TO GET BIG MUFFIN TOPS

Let’s be honest—muffin tops are the best part. That golden, domed crown is not only beautiful, it’s a sign your muffins rose just right.  To get tall, bakery-style muffin tops every time, here’s what to do:

• Fill your muffin cups to the top. This gives the batter enough volume to rise up and out, forming that signature dome.
• Start with a hot oven. Bake at a higher temperature (400°F / 200°C) for the first 8–9 minutes to give the batter a burst of heat. This helps it rise fast and form a nice crust. Then, reduce the temperature (350°F / 180°C) to finish baking gently without drying them out.

That quick heat blast is the secret to those satisfying muffin peaks.

IF YOU LIKE HONEY OAT CARROT MUFFINS YOU WILL LIKE:

Since you are here reading, that means you like wholesome but flavorful recipes, here are some more recipes to look forward to:

• Apple Butter Recipe
• Mediterranean Orzo Salad
• Raw Asparagus Salad
• Baked Broccoli Bites
• Speedy 10 Minute Hummus

EQUIPMENT NEEDED FOR WHOLESOME HONEY OAT CARROT MUFFINS

• 12-cup muffin tray – Essential for shaping the muffins and getting those bakery-style domed tops.
• Paper muffin liners or non-stick spray – For easy release and cleanup.
• Two mixing bowls – One for dry ingredients and one for wet; helps prevent overmixing.
• Whisk – Ideal for blending dry ingredients and emulsifying wet ones smoothly.
• Rubber spatula or wooden spoon – For gently folding the batter without overmixing.
• Measuring cups and spoons – For accurate measurements of both dry and wet ingredients.
• Digital kitchen scale (real baker’s use scales) – For precise results every time! Because not all measuring cups and spoons are the same size. 
• #20 Cookie scoop or ice cream scoop – Makes portioning the batter into muffin cups neat and uniform.
• Cooling rack – Allows muffins to cool evenly without getting soggy bottoms.

FEATURED FARMER, MILLER: HONEYVILLE OATS

Just outside the quiet town of Honeyville, Utah, a wheat farmer named Lowell Sherratt Sr. saw more than just fields—he saw potential. In 1951, he bought a timeworn mill, rolled up his sleeves, and began milling cracked wheat by hand. That humble beginning became Honeyville, a family-rooted company dedicated to feeding families with wholesome grains grown from the land he loved.

Today, Honeyville still honors those roots with a steadfast focus on grains and oats. From hearty steel cut to classic rolled, their table-grade oats are milled with care and tradition. What began as one farmer’s vision has grown into a trusted name across the West—but it’s their dedication to quality and community that keeps them close to home and close to our hearts.

Dietary Categories:

• DF (Dairy-Free): this recipe contains Greek yogurt. To make it dairy-free, substitute the yogurt with a plant-based alternative.​
• EF (Egg-Free): No, this recipe includes an egg. To make it egg-free, consider using a flaxseed or chia seed egg substitute.​
• GF (Gluten-Free): No, this recipe uses regular flour. To make it gluten-free, use a gluten-free flour blend.​
• NF (Nut-Free): Yes, as long as optional nuts are omitted.​
• VE (Vegetarian): Yes, this recipe is suitable for vegetarians.​

Print Pin

Wholesome Honey Oat Carrot Muffin Recipe

Honey Oat Carrot Muffins are soft, moist, and just the right amount of sweet. Made with shredded carrots, oats, and a touch of honey, they’re perfect for breakfast, snacks, or even a light treat.

Course Breakfast, Brunch, Lunch, Snack

Cuisine American-Inspired, Bakery-Style

Keyword Carrot Muffins with Oats, honey oat carrot muffins

Prep Time 15 minutes

Cook Time 24 minutes

Cooling Time 5 minutes

Total Time 44 minutes

Servings 12

Calories 174kcal

Ingredients

Dry Goods

• 1 ⅓ cups flour (165g)
• 1 ⅓ cups rolled oats (130g)
• ⅛ cup bran flakes (9g)
• 1 ½ teaspoons baking powder (6g)
• ½ teaspoon baking soda (3g)
• ¼ teaspoon salt (1.5g)
• ¾ teaspoon cinnamon (1.5g)
• ½ teaspoon ginger (1.5g)
• 1 cup carrots (110g) shredded (see notes)

Wet Ingredients

• 1 large egg
• ½ teaspoon vanilla extract (2.5ml)
• ⅓ cup honey, raw (140g) + 1 Tbs
• ⅓ cup unsweetened applesauce (85ml)
• ¼ cup neutral olive oil (55ml)
• ½ cup plain Greek yogurt (120g)

Optional Add-ins (choose up to ½ cup total)

• Pecans golden raisins (sultanas), dried cranberries, currants, shredded coconut, walnuts.

Instructions

• Preheat the oven to 400°F (200°C). Grease and flour a 12-cup muffin tray or line with paper liners.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, bran and oats until evenly combined. Set aside.
• Mix the wet ingredients: In a large bowl, whisk together the egg, vanilla, honey, oil, and applesauce until smooth. Then fold in the Greek yogurt. Saving the shredded carrots to toss into the dry ingredients. Note: a ½ cup of honey is a bit too sweet, so this recipe calls for ⅓ cup PLUS 1 tablespoon to get just the right mildly sweet balance.
• Combine wet and dry:
• Add the shredded carrots to the dry mixture and stir to distribute.
• Gently fold the dry mix into the wet ingredients.
• Optional add-ins: If using walnuts, pecans, raisins, currants, or shredded coconut, gently fold them into the batter.
• Bake: Divide the batter evenly between the muffin cups. About 2.5oz or (75g) per baking cup. Bake at 400°F (200°C) for 8–9 minutes, then reduce the temperature to 350°F (180°C) and continue baking for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
• Cool & serve: Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool slightly before serving.

Notes

Recipe Note: This recipe also works beautifully as a loaf or as bakery-style jumbo muffins. For a loaf, skip the high-heat start and bake at 350°F (180°C) for 45–55 minutes. For jumbo muffins, use the same two-step temperature method: 400°F (200°C) to start, then drop to 350°F (180°C) until baked through. Keep an eye on them—your oven might have its own opinion!

Substitutions:
Applesauce can be replaced by same amount of mashed banana.
Carrots can be replaced by an equal amount of shredded apples.
Try adding some nuts, raisins or even shredded coconut to the batter, about ½ cup.

 

Nutrition

Serving: 1muffin | Calories: 174kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 167mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1818IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg