Moist, Flavorful Bites of Fall Comfort
These Oatmeal, Apple & Carrot Cake Muffins are soft, naturally sweetened mini-loaves bursting with flavor from grated apple, shredded carrot, dried apricots, and raisins. Chopped oats add a hearty texture while the milk binds everything together—no eggs or butter required!
Perfect for breakfast, snack time, or as a healthy dessert on the go.
Why You’ll Love This Recipe:
- 🧺 Simple Ingredients: All pantry and fridge staples—no fancy tools needed.
- 🍎🥕 Fall Flavors in Every Bite: Apple and carrot bring natural sweetness and moisture.
- 🥣 Hearty Oat Base: Adds fiber, texture, and wholesome goodness.
- ⏱️ Quick Bakes: Ready in under 30 minutes—ideal for busy mornings.
- ❄️ Freezer-Friendly: Make a double batch and keep some tucked away for later.
Ingredients (Makes 12 muffins):
For the Dry Mix:
- 2 cups (200g) rolled oats , pulsed in a blender to chop finely
- 1 tsp baking powder
For the Wet Mix:
- 1 cup (240ml) milk of choice (dairy or plant-based like almond, oat, or soy)
For the Good Stuff:
- 1 medium carrot , grated
- 1 medium apple , grated (Granny Smith adds nice tartness)
- 9 dried apricots , rinsed with hot water and chopped
- 4 tbsp raisins , rinsed and drained
Optional Add-In:
- ½ tsp cinnamon or nutmeg – for extra fall flair
- A drizzle of honey or maple syrup – for added sweetness
- 2 tbsp crushed walnuts or pecans – for crunch
Instructions:
Step 1: Preheat Oven & Prep Tin
Preheat oven to 350°F (175°C) .
Grease a 12-cup muffin tin or line with paper liners.
Set aside.
Step 2: Chop the Oats
Place rolled oats in a blender or food processor and pulse a few times until coarsely chopped (not powdered).
This helps them bind better and gives a cake-like texture.
Step 3: Mix Dry Ingredients
In a large bowl, combine:
- Chopped oats
- Baking powder
Stir well to evenly distribute the baking powder.
Step 4: Add Milk to Thicken
Pour in:
- Milk of choice
Mix thoroughly until the oats begin to absorb the liquid.
Let sit for 2–3 minutes so the batter thickens slightly.
Step 5: Fold in Veggies & Fruits
Add:
- Grated carrot
- Grated apple
- Chopped apricots
- Raisins
Gently fold into the mixture until fully combined.
Tip: Squeeze out excess moisture from grated apple and carrots using a clean towel for best texture.
Step 6: Fill & Bake
Using a spoon or cookie scoop, fill each muffin cup to the top with batter.
Smooth the tops and optionally sprinkle with cinnamon or chopped nuts before baking.
Bake at 350°F (175°C) for 20–25 minutes , or until golden brown and a toothpick inserted comes out clean.
Step 7: Cool & Enjoy
Let cool in the tin for 5–10 minutes , then transfer to a wire rack to finish cooling.
Serve warm or at room temperature.
Enjoy with:
- A dollop of Greek yogurt
- A smear of nut butter
- Or just plain with a mug of tea or coffee
Tips for Success:
- 🍎 Use Tart-Sweet Apples: Like Honeycrisp or Braeburn for balanced flavor.
- 🥕 Don’t Overgrate Carrots: Medium grate works best—too fine can make the muffins soggy.
- 🧂 Sprinkle Before Baking: Try adding a cinnamon-sugar topping or streusel for extra indulgence.
- 🥣 Make It Gluten-Free: Use certified gluten-free oats and milk of choice.
- ❄️ Meal Prep Friendly: Store cooled muffins in an airtight container for up to 3 days—or freeze for longer storage.
Serving Suggestions:
- Perfect for breakfast, lunchboxes, or midday snacks.
- Ideal for baby showers, school parties, or potlucks.
- Great with smoothies, coffee, or a glass of cold almond milk.
Nutritional Information (per muffin, makes 12 – approximate):
(Without optional toppings – based on regular ingredients)
- Calories: ~120 kcal
- Protein: ~3g
- Carbohydrates: ~18g
- Fat: ~4g
- Fiber: ~2g
- Sugar: ~7g
These Oatmeal, Apple & Carrot Cake Muffins are a comforting blend of flavors that feels like autumn in every bite. With their moist crumb, natural sweetness, and warming spices—they’re perfect for cozy mornings or anytime you want a taste of homemade comfort.
So go ahead and bake this batch today… because once you try it—you’ll be making these again and again!
