Carrot-Oat Cake Muffins

You may have noticed a theme in my muffin ingredients (carrots, zucchini, bananas…), but this recipe is definitely among my favorites yet. Adapted from a Whole Foods recipe, they are sweet and flavorful, vegan, and nearly fat-free.

[V] Vegan


  • 1 cup uncooked oats
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1 medium zucchini, grated
  • 1 banana, mashed
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1 cup raisins
  • 3/4 cup sweetened finely shredded coconut
  • 1 1/2 teaspoons vanilla extract


  • Food processor is very helpful but not required
  • Muffin pan (recipe makes 12 muffins)


  1. Preheat oven to 325 degrees F. Grease 12-cup muffin pan and set it aside.
  2. Pulse oats in a food processor until coarsely ground.
  3. In a large bowl, mix ground oats, flour, baking powder, baking soda, cinnamon, nutmeg, salt.
  4. In another large bowl, mix carrots, zucchini, banana, honey, brown sugar, raisins, coconut, and vanilla.
  5. Add wet mixture to dry mixture and stir until completely blended.
  6. Pour into muffin pan. Bake until golden brown on top and toothpick comes out clean, about 30 minutes.
  7. Cool and serve. These freeze very well!


Adapted from the Carrot-Oat Cake recipe on Whole Foods Market’s recipe index.