These oatmeal, apple, and carrot cake muffins are soft, naturally sweetened mini loaves bursting with fall flavors. The grated apple and shredded carrot provide moisture and sweetness, while chopped dried apricots and raisins add chewy bursts of flavor. Coarsely chopped oats give a hearty, wholesome texture, and milk binds everything together without the need for eggs or butter. Perfect for breakfast, an afternoon snack, or a healthy dessert on the go, these muffins are an easy way to enjoy seasonal ingredients in a comforting, satisfying way.
Why You’ll Love This Recipe
- Simple, wholesome ingredients: No complicated or exotic items needed; just pantry staples and fridge basics.
- Bursting with fall flavors: Apple and carrot bring natural sweetness and moisture, perfectly complemented by warm spices.
- Hearty oat base: Adds fiber, texture, and keeps you full longer.
- Quick and easy: Ready in under 30 minutes, great for busy mornings or last-minute treats.
- Freezer-friendly: Make a double batch and store leftovers in the freezer for busy days ahead.
Ingredients (Makes 12 Muffins)
Dry ingredients:
- 2 cups (200g) rolled oats, roughly chopped in a blender or food processor (not powdered)
- 1 teaspoon baking powder
Wet ingredients:
- 1 cup (240ml) milk of your choice (dairy or plant-based like almond, oat, or soy)
The good stuff:
- 1 medium carrot, grated
- 1 medium apple, grated (Granny Smith adds a nice tartness)
- 9 dried apricots, rinsed with hot water and chopped
- 4 tablespoons raisins, rinsed and drained
Optional add-ins:
- ½ teaspoon cinnamon or nutmeg (for extra autumn flair)
- A drizzle of honey or maple syrup (if you want a sweeter muffin)
- 2 tablespoons crushed walnuts or pecans (for a delightful crunch)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the muffin tin
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin or line it with paper liners. Set aside.
Step 2: Chop the oats
Place the rolled oats in a blender or food processor. Pulse a few times until they are chopped into smaller pieces, but don’t overdo it—you want some texture, not oat flour. This step helps the oats bind better and gives the muffins a more cake-like crumb.
Step 3: Mix the dry ingredients
In a large bowl, combine the chopped oats and baking powder. Stir well to evenly distribute the baking powder.
Step 4: Add milk and let the batter thicken
Pour in your choice of milk and mix thoroughly. Let the mixture sit for 2 to 3 minutes to allow the oats to absorb some of the liquid and thicken the batter slightly.
Step 5: Fold in the fruits and veggies
Add the grated carrot, grated apple, chopped apricots, and raisins to the bowl. Gently fold them into the batter until everything is well combined.
Pro tip: To avoid soggy muffins, squeeze out any excess moisture from the grated apple and carrot using a clean kitchen towel before adding them.
Step 6: Fill the muffin tin and bake
Using a spoon or cookie scoop, fill each muffin cup to the top with batter. Smooth the tops gently. If you like, sprinkle cinnamon, chopped nuts, or a cinnamon-sugar mix on top for an extra touch.
Bake at 350°F (175°C) for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and enjoy
Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are delicious on their own or paired with:
- A dollop of Greek yogurt
- A smear of nut butter (like almond or peanut butter)
- A cup of hot tea or coffee
Tips for Success
- Use tart-sweet apples like Honeycrisp or Braeburn for balanced flavor that isn’t too sweet.
- Don’t over-grate the carrots—medium-sized shreds work best to keep texture without making the batter too wet.
- For a bit of indulgence, sprinkle the tops with cinnamon sugar or a streusel topping before baking.
- To make these muffins gluten-free, use certified gluten-free oats and your choice of milk.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Serving Suggestions
These muffins are perfect for:
- A healthy breakfast on busy mornings
- Lunchboxes or school snacks
- Baby showers, potlucks, or casual get-togethers
- Pairing with smoothies, coffee, or a glass of cold almond milk
Nutritional Information (approximate per muffin)
- Calories: ~120 kcal
- Protein: ~3g
- Carbohydrates: ~18g
- Fat: ~4g
- Fiber: ~2g
- Sugar: ~7g
Why These Muffins Are the Ultimate Comfort Food
There’s something incredibly comforting about a muffin that tastes homemade, packed with wholesome ingredients and natural sweetness. These oatmeal, apple, and carrot cake muffins perfectly capture that feeling of cozy autumn mornings. The moist crumb, gentle sweetness, and warming spices come together to create a bite that’s both nutritious and satisfying.
Whether you’re baking for your family, prepping ahead for a busy week, or simply craving a healthy snack, this recipe will become a staple in your kitchen. The best part? You can customize it with your favorite add-ins — nuts, spices, or even a drizzle of your favorite syrup — making it your own.
So go ahead and bake a batch today. Once you try these muffins, you’ll be making them again and again!
