Healthy carrot and orange muffins

A delicious and satisfying breakfast or snack!

I don’t know about you, but I’m really not a fan of muffins that are more like cupcakes than the nutritious, filling baked goods I want them to be. My ideal muffins don’t have too much sugar, have a nice density and offer a little bit of a protein hit too, usually with nuts or seeds. These beauties – with oats and whole wheat flour for extra goodness – hit all the right notes for me and the combination of butter and oil gives them a great texture. As with all good muffins, they freeze beautifully – both before or after baking. They’re my current favourite post-workout treat; right up there with these blueberry-cornmeal muffins which I also adore.


  • 1/2 cup (45 g) rolled oats
  • 3/4 cup (90 g) whole wheat flour
  • 1 cup (120 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground cardamom
  • 2/3 cup (135 g) packed brown sugar
  • Grated zest of 1 large orange
  • 3/4 cup (177 mL) orange juice
  • 1/2 cup (125 mL) buttermilk *
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (57 g) butter, melted and cooled slightly
  • 1/4 cup (60 mL) vegetable oil
  • 1 cup (82 g) finely shredded carrots
  • 1/2 cup (55 g) chopped toasted pecans

*make your own by adding 1 teaspoon of white vinegar to room-temperature milk


  • Preheat oven to 400F. Line 16 muffin tin compartments with paper liners and set aside.
  • Combine the dry ingredients (oats, flours, salt, baking powder and soda, spices, and brown sugar) in a bowl and set aside.
  • Combine the wet ingredients (orange juice, buttermilk, eggs, orange zest, vanilla, butter and vegetable oil) in a large measuring cup or a bowl, then add the wet ingredients to the dry. Stir just until incorporated, then stir in shredded carrots and pecans.
  • Divide the batter evenly among prepared muffin cups. Bake for 17-18 minutes until a tester comes out clean.
  • Once cooled, store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Makes 16 muffins.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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