Carrot Oatmeal Muffins Recipe

A rich, moist carrot oatmeal muffin made with whole wheat flour, raisins, coconut, and a pineapple juice-spiked cream cheese surprise in the center.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 294 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 1 cup whole wheat flour
• 2 cups shredded carrots
• 3 eggs, beaten
• 1 cup canola oil
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 teaspoon cinnamon
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 0.5 cup raisins
• 0.75 cup brown sugar
• 0.5 cup flaked coconut
• 0.5 cup uncooked rolled oats
• 0.25 cup softened cream cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.

Step 2

In a bowl, blend reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of cream cheese mixture into the muffin cups. Top with remaining batter so that each muffin cup is about 2/3 full.

Step 3

Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Step 4

In a large bowl, mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix until just combined. Fold in oats, coconut, raisins, carrots, and pineapple.