Oat and carrot muffins

    45 min

    These carrot muffins come with the goodness of wholemeal flour and oats, but there's a sweet surprise - cream cheese centres! Easy to make and everyone will love them.

    183 people made this

    Serves: 18 

    • 125g plain flour
    • 125g wholemeal flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 150g caster sugar
    • 150g dark brown soft sugar
    • 225ml rapeseed oil
    • 3 eggs, beaten
    • 1 teaspoon vanilla extract
    • 40g rolled oats
    • 40g desiccated coconut
    • 80g raisins
    • 270g grated carrots
    • 1 (227g) tin pineapple, drained and pureed (reserve juice)
    • 4 tablespoons softened cream cheese

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease muffin tins.
    2. In a large bowl, mix the plain flour, wholemeal flour, bicarb, baking powder, salt and cinnamon. Make a well in the centre of the mixture, and add caster sugar, dark brown soft sugar, rapeseed oil, eggs and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots and pureed pineapple.
    3. In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
    4. Bake 25 minutes in the preheated oven, or until a knife inserted in the centre of a muffin comes out clean.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (171)


    I was looking to bake some different muffins to what we usually have and stumbled across these. I didnt have the final 2 ingredients in so just left them out. I topped them with a bit of lemon glace icing. Muffins were lovely and moist and tasty. Everyone who had one loved them. My mother took the recipe away. Will try next time with the pineapple and cream cheese.  -  27 Jul 2015


    What a great recipe! I cut both sugars to a 1/2 cup each, substituted 3/4 cup apple sauce + 1/4 cup oil for the 1 cup oil recommended. They aren't oily at all this way! I have doubled and quadrupled the recipe so I could put a couple dozen muffins in the freezer before and since my son was born. They freeze great! The muffins I've kept out have been moist and delicious. Everyone asks for this recipe. Enjoy!  -  28 Sep 2005  (Review from Allrecipes US | Canada)


    Yummy, adaptable recipe! I had carrots and oats on hand, but not much else. I omitted all the extra stuff: raisins, coconut, pineapples and the cream cheese addition, and the muffins were moist had a good texture still. I followed the other reviews and replaced some of the oil with applesauce. Even good the next day! Thanks!  -  10 Mar 2008  (Review from Allrecipes US | Canada)