• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Milk Free Mom logo
  • Recipes
  • Products
  • Shop
    • My Kitchen Favorites
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipes
  • Products
  • Shop
    • My Amazon Storefront
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Products
    • Shop
      • My Amazon Storefront
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Blog » Breakfast

    Carrot Oatmeal Raisin Muffins

    Published: Jun 11, 2013 by Lyndsay Homme Modified: Apr 22, 2023
    This post may contain affiliate links. 5 Comments

    My son LOVES muffins, and especially loves the fact that he can help me bake them. His favorite part of the process (besides eating them) is sifting the flour. We mix everything together, get them in our muffin tin, then literally sit in front of the oven and watch them bake. "Are they done yet, Mom? Can we eat them yet?!"  Chances are you've been there. Sure, my kitchen looks like a war zone by the time we're done. But the excitement on my toddler's face and his curiosity about the process is well worth the mess.

    Healthier Carrot Oatmeal Raisin Muffins

    makes 12 muffins

    1 ¼ cup whole wheat flour
    ¼ cup Stevia in the raw (or ½ cup packed brown sugar)
    ½ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon pumpkin pie spice (or a mixture of cinnamon, ginger, and/or nutmeg)
    ½ teaspoon salt
    1 cup old fashioned oats
    ½ cup raisins
    3 tablespoons coconut oil
    1 egg
    1 - 1 ¼ cup dairy free milk (we used Tempt Hempmilk)
    4 carrots, shredded
    1 medium banana, mashed

    Preheat your oven to 400°F, and prepare your muffin tin (I grease mine with some Earth Balance).

    In a large bowl, sift together your flour, baking powder, baking soda, salt,and pumpkin pie spice, and give it a mix. Stir in your Stevia, oats, and raisins. Add in 1 cup milk, coconut oil, egg, banana, and carrots, and mix it well to combine (avoid OVER mixing, though). At this point your batter should be thick but moist. You can add in the last ¼ cup milk if it's too dry.

    Fill each of your muffin cups with about ¼ cup of the muffin batter. Bake for about 20 - 25 minutes until cooked through (you can test with a toothpick. It should come out clean). I like these hot out of the oven, and reheat leftover muffins for about 12 seconds in the microwave.

    Carrot Oatmeal Raisin Muffin Nutrition

    Nutrition info calculated using Tempt Hempmilk, and Stevia in the raw. Calculations will vary based on the type of milk and sweetener you use.

    More Dairy-Free Breakfast Recipes

    • dairy free blueberry baked oats
      Vegan Blueberry Baked Oatmeal
    • healthy pear baked oats
      Dairy-Free Baked Oats With Pear
    • tiramisu overnight oats
      Tiramisu Overnight Oats
    • dairy free air fryer donuts
      Easy Air Fryer Donuts

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Amy says

      June 13, 2013 at 4:51 pm

      I made something similar yesterday! Except mine was a cake! Your recipe sounds amazing though- I love oats! Definitely going to try this!

      Reply
    2. Liz says

      September 06, 2013 at 11:25 am

      what could someone use instead of coconut oil? (Nut Allergy)

      Reply
      • milkfreemom says

        September 08, 2013 at 12:37 pm

        Hi Liz, you can replace with any oil (vegetable, canola, and unsweetened applesauce may even work). Hope you like them!

        Reply
    3. Wendy says

      December 17, 2013 at 2:57 am

      Directions mention bananas but ingredient list doesn't. What are the measurements for bananas?

      Reply
    4. stacy steward says

      September 21, 2015 at 9:35 am

      Any suggestions on an egg free version?

      Reply

    Primary Sidebar

    Lyndsay Homme

    Hi, I'm Lyndsay! I started sharing recipes when my son was diagnosed with a milk intolerance to help other moms like me.

    More about me →

    Get the latest recipes in your inbox!

    Sign up and I'll email you my 10 most popular recipes.


    Popular Recipes

    • Dairy Free Breakfast Casserole
      Dairy-Free Egg Casserole
    • Dairy Free Lemon Custard Pie
      Dairy-Free Lemon Custard Pie
    • Dairy Free Chicken and Dumplings
      Dairy-Free Chicken and Dumplings
    • Dairy Free SpaghettieOs
      Dairy Free SpaghettiO's
    150+ dairy free snacks

    Fall Favorites

    • overnight pumpkin oats
      Pumpkin Overnight Oats
    • gluten free dairy free pumpkin pancake recipe
      Dairy and Gluten Free Pumpkin Pancakes
    • Vegan Quinoa Chili
      Vegan Quinoa & Sweet Potato Chili
    • gluten free pumpkin protein bites
      Easy No-Bake Pumpkin Balls

    Footer

    ↑ back to top

    Recipes

    • Breakfast
    • Entrée
    • Dessert
    • Drinks

    Newsletter

    • Sign up

    Contact

    • Contact
    • Disclosure / Privacy Policy

    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    © 2023 Milkfreemom.com. All rights reserved.