Carrot Cake Oatmeal Muffins are gluten-free, filling, quite dense, perfect for breakfast or snack and totally healthy! Filled with shredded carrots and raisins and topped with a Greek yogurt, cream cheese frosting.
Easter is my very favorite holiday because of all of the family traditions we have! Adalyn and I made these Carrot Cake Oat Muffins in anticipation of our favorite day. They are gluten-free, filling, quite dense, perfect for breakfast or snack and totally healthy! I made a double batch of these muffins like I usually do because my kids eat them so quickly.


These are not light and fluffy muffins. They are thick, dense and chewy. The reason is because the oats are a little heavier and we really enjoy them this way. I threw in as much carrots as could fit because I know that a lot of you mamas want to get your kids to eat veggies when they can and these carrot cake muffins are the perfect way to get some veggies in their diets.


I topped them with a 1-minute "frosting" which is a mixture of plain Greek yogurt, whipped cream cheese and maple syrup. My kids loved this and thought that they were getting a treat. These carrot cake oatmeal muffins last for a few days on the counter and even longer in the fridge. They can be made ahead of time and frozen or enjoyed for meal prep.