Carrot Oatmeal Muffins Recipe

Great recipe. I was worried they would turn out too cakey, but they came out perfectly muffiny. I cut the white sugar down to 1/2 cup and will probably do the same with the brown sugar next time. Added a little nutmeg too. The cream cheese filling seemed too decadent for breakfast muffins, but they're perfectly tasty without. Promise.

I liked the recipe and the muffins came out good. The rolled oats didn't work for me, they gave the muffins a "sandy" taste and they were awkward to chew. I made a substitute with well cooked oats (plain cooked oatmeal) and it made a huge difference! I tried it a second time without the oatmeal, and the muffins still tasted good. My 1 year old loved them! Not sure if the cream cheese filling is suppose to incorporate with the dough after baking, mine did every time. I also added more cream cheese then in the recipe, because the original filling was too "watery" and leaked everywhere. I doubled the cream cheese amount and that worked for me.

I liked the recipe and the muffins came out good. The rolled oats didn't work for me, they gave the muffins a "sandy" taste and they were awkward to chew. I made a substitute with well cooked oats (plain cooked oatmeal) and it made a huge difference! I tried it a second time without the oatmeal, and the muffins still tasted good. My 1 year old loved them! Not sure if the cream cheese filling is suppose to incorporate with the dough after baking, mine did every time. I also added more cream cheese then in the recipe, because the original filling was too "watery" and leaked everywhere. I doubled the cream cheese amount and that worked for me.

I omitted the raisins and pineapple and cream cheese because I knew my kids wouldn't eat them. I subbed the 1 C wheat flour for 1/2 C coconut flour. I also subbed coconut oil for the canola oil, 1:1. And at the suggestion of other reviewers, I decreased both sugars to 1/2 C each. For extra flavor I added ground clove and ginger and increased the cinnamon as well. These are so tasty and moist. Just like eating carrot cupcakes.

Thank you to the submitter and the reviewers of this recipe! Once again you rock. I made the recipe "as is" except for reviewer suggestions (and one or two of my own) and created a carrot muffin star. I used only 1/4 cup oil with 3/4 cup apple sauce, decreased both brown and white sugars to 1/2 cup each, and bumped up the spices with 1/2 teaspoon extra cinnamon, 1/4 teaspoon nutmeg, plus a tablespoon of molasses. I love pineapple so I was generous with that measurement. And since reviewers said the pineapple juice didn't jazz up the cream cheese enough, I grated orange zest into the mixture as well. These muffins turned out light, moist, delicious and still healthy. It is not carrot cake in a muffin shape, but the real muffin deal, albeit with a cream cheese surprise. I liked that there was no icing on the top so they are easier to package for snacks. I am saving this recipe and will make it again and again. We are definitely better together ;-)