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Oats and Carrots Muffins

Oats and carrots muffins with the added goodness of sunflower seeds and raisins. Perfect for a filling and nutritious snack on the go, or make ahead for a quick breakfast.
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Caramel Tinted Life


  • 150 grams flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • a pinch of salt
  • 1/3 cup* raisins
  • 90 grams oats
  • 1 tablespoon sunflower seeds
  • 2 carrots grated
  • 1.5 tablespoons coconut oil
  • 1/4 cup yogurt
  • 1/3 cup milk
  • 2 eggs
  • 1 tablespoon honey


  • Preheat the oven to 180C (350F).
  • Prepare a muffin pan, by spraying it with a baking spray, or, my preferred method - lightly coating it with butter and then sprinkling some flour over. Tap off the excess flour.
  • In a large bowl, add the flour, baking powder, baking soda, salt and cinnamon powder and whisk it gently to combine the ingredients. Keep aside.
  • In the bowl of a stand mixer, or a large mixing bowl, add the raisins, oats, sunflower seeds, carrots, along with the coconut oil, yogurt, milk, eggs and honey.
  • Whisk the ingredients together on medium speed or with a hand-held whisk.
  • Reducing the speed to low, gently add the flour mixture to the bowl, in three portions, making sure the ingredients are combined before you add in the next portion.
  • Whisk until all the ingredients are just combined, taking care to not over-mix.
  • Transfer the batter to the prepared muffin pan, using a spoon or an ice-cream scoop to transfer the batter.
  • Bake at 180 C for 25 minutes, or untill the muffins are just done.


* 1 cup= 250 ml
Baker's tip - Overmixing the ingredients can result in a tough textured muffin. Overmixing with cause the gluten in the flour to develop, which are good for bread-baking but not so great for muffins. Mix the ingredients until just combined.