Baked Oatmeal Carrot Muffins

Oatmeal Carrot Muffins Recipe

Hearty, satisfying, and perfect for breakfast on the go, these oatmeal carrot muffins offer a lighter take on denser baked oatmeal cups. Made with an assortment of natural sweeteners—maple syrup, applesauce, and coconut sugar—and other wholesome ingredients, this recipe serves up complex flavors packed into a nutrient dense, hand-held portion that will keep your family full for hours.


1 cup One Degree Organics Whole Wheat Flour
2/3 cup One Degree Organics Sprouted Rolled Oats
2 tablespoons ground flaxseed
¼ cup water
1 mashed banana (about 1/3 to ½ cup)
¼ cup olive oil
¼ cup maple syrup
½ cup applesauce
½ cup coconut sugar
½ cup plant-based milk (unsweetened)
½ teaspoon real salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
2 tablespoons fresh lemon juice
1 cup grated carrot, packed
1/3 cup chopped walnuts
1/3 cup raisins (optional)
¼ cup almond flour


Prepare the flax “egg”. Mix ground flaxseed and water in bowl and set aside to rest as you prepare other ingredients.

Preheat the oven to 375 degrees F.

In bowl mix the mashed banana, olive oil and flax egg. Then add the remaining ingredients one at a time, starting with the other wet ingredients (maple syrup, applesauce, plant-based milk) and finishing with the flour and rolled oats, stirring as you go.

Divide evenly into 12 lightly greased muffin tins (or use muffin liners).

Bake for approximately 30 minutes, or until center is set.

Remove from oven and let cool.