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carrot muffin

Carrot Muffins

A moist, fragrant muffin packing all the flavor of carrot cake for breakfast
Course Breakfast, Muffins
Cuisine American
Keyword Carrots, Muffins
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 16 muffins
Calories 241kcal


  • 1 1/3 cups sour cream
  • 1 cup brown sugar
  • 2 tbsp vegetable oil
  • 1/3 cup applesauce unsweetened
  • 2 eggs large
  • 1 tbsp vanilla extract
  • 2 cups white whole wheat flour
  • 1 cup oatmeal quick cooking
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cup grated carrots packed


  • Preheat oven to 425 degrees. Lightly grease or line muffin tins with paper liners.
  • Blend together the sour cream, sugar, oil and applesauce in your mixing bowl. Once mixed, add the eggs one at a time to form a smooth mixture.
  • Add the vanilla and mix to combine.
  • In a separate bowl whisk the flour, oatmeal, salt, cinnamon, nutmeg, baking powder, and baking soda together.
  • Gradually add the dry ingredients to the wet and mix just until combined.
  • Mix in the grated carrots.
  • Divide batter among the muffin cups. Fill the cups all the way to the top to achieve the “muffin top”.
  • Bake at 425 degrees for 5 mins, then drop the temperature to 375 and bake for another 20-25 mins or until a toothpick inserted in the muffins comes out clean.