These Oatmeal Carrot Cake Muffins are one of those feel-good bakes I keep coming back to. They’re naturally sweetened—no refined sugar here—moist, and packed with cozy flavor from freshly grated carrots and ground oats. I love how the oat flour gives them a soft, comforting texture.
The batter comes together easily, making them perfect for a relaxed weekend bake or even a quick weekday treat. Those walnuts on top, lightly toasted as they bake, they add just the right crunch to balance the softness inside.
But what truly makes these muffins special is the finishing touch: a simple Greek yogurt and honey icing. It’s creamy, lightly tangy, and just sweet enough to complement the warm spices and natural sweetness of the muffins without overpowering them.
They’re the kind of treat you can enjoy for breakfast, snack time, or even dessert. Honestly, they never last long in my kitchen, and I have a feeling they won’t in yours either.
How to make oatmeal carrot cake muffins
Begin with preheating the oven to 370°F (190°C) and lining a 12-cavity muffin pan with paper liners or silicone cups. Lately, I prefer silicone muffin cups because the muffins don’t stick at all.
In a mixing bowl, whisk together the eggs and honey or maple syrup until well combined. Add the vegetable oil, vanilla extract, and yogurt, mixing until smooth and creamy. If you want to skip the oil, you can substitute it with unsweetened applesauce.
Stir in the oat flour, cinnamon, nutmeg, baking soda, baking powder, and salt, mixing until fully incorporated. Gently fold in the finely grated carrots, making sure they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups and sprinkle chopped walnuts on top for a little crunch.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool completely before adding the frosting.
How to prepare the Greek Yogurt Icing
In a small bowl, combine the Greek yogurt, honey, and cinnamon, mixing until smooth and creamy.
Spread the frosting over the cooled muffins and finish with a light dusting of cinnamon.
Serve and enjoy these soft, warmly spiced muffins with their light, creamy topping, perfect for breakfast or a wholesome treat.
Hope you will try these amazing Oatmeal Carrot Cake Muffins and don’t forget to share the photos with me on Instagram if you do.
Other carrot cake recipes you may like to try
These Carrot Cake Bites are soft cake bites packed with warm spices, perfect for a quick snack or dessert.
Try these tender Carrot Cake Thumbprint Cookies, with a sweet center, filled with creamy goodness and cozy flavors in every bite.
These Healthy Carrot Cake Truffles are no-bake treats made with wholesome ingredients, naturally sweet, soft, and perfect for guilt-free treats.
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Oatmeal Carrot Cake Muffins -Easy, Healthy, No Refined Sugar
These Oatmeal Carrot Cake Muffins are one of those feel-good bakes I keep coming back to. They’re naturally sweetened, there is no refined sugar here, incredibly moist, and packed with cozy flavor from freshly grated carrots and hearty oats.
Ingredients
For Muffin Batter
- 3 eggs
- 1/3 cup (120g) honey/maple syrup
- 1/4 cup (60g) vegetable oil , or unsweetened applesauce
- 1 tsp (5g) vanilla extract
- 1/3 cup (80g) Greek yogurt
- 1 ¾ cup (180g) oat flour
- 2 ¼ tsp (10g) baking powder
- 3/4 tsp (4g) baking soda
- 1 ½ tsp (5g) cinnamon
- 1/4 tsp (1g) nutmeg
- 1/2 tsp (3g) salt
- 9 oz (250g) finely grated carrots , from about 3 medium carrots
- walnuts , chopped, for topping
Greek Yogurt Honey Icing
- 1 ½ cup (360g) 10% Greek yogurt
- 3 tbsp (60g) honey
- 1/4 tsp (1g) cinnamon
- pinch of salt
- 1 tsp (5g) vanilla extract
Instructions
Prepare the Greek Yogurt Icing.
-
In a separate mixing bowl, combine the Greek yogurt, honey, salt, vanilla extract and cinnamon. Mix until smooth and creamy.
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Once the muffins have cooled, spread the Greek yogurt frosting evenly over the top of the muffins.
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Garnish with a dust of cinnamon.
Nutrition
Serving: 1 muffinCalories: 203kcalCarbohydrates: 24.65gProtein: 7.63gFat: 8.81gSaturated Fat: 1.513gTrans Fat: 0.03gCholesterol: 43mgSodium: 223mgPotassium: 300mgFiber: 2gSugar: 12.61gVitamin A: 3543IUVitamin C: 1.3mgCalcium: 105mgIron: 1.12mg
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