Earlier today, I told you about Blue Hill’s line of savory yogurt and mentioned I made muffins with the carrot yogurt. If they sound good to you, I have the recipe for Carrot Oatmeal Muffins to share. This recipe makes 18 muffins. 


  • 2 cups whole wheat flour
  • 1 cup quick-cooking oats
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp fine sea salt
  • 2 (6-ounce) containers Blue Hill Yogurt - Carrot
  • 2 large eggs
  • 1 cup honey
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups coarsely grated carrots (from about 1/2 pound)
  • 1 cup raisins
  1. Preheat oven to 350 degrees Fahrenheit with racks in middle and lower third.
  2. Combine flour, oats, baking soda, cinnamon and salt in a large bowl.
  3. In another bowl (or a large measuring cup to make it easy to pour) whisk together yogurt, eggs, honey, oil and vanilla.
  4. Add the wet ingredients to the dry ingredients. Combine thoroughly.
  5. Fold in carrots and raisins.
  6. Line 18 muffin cups with liners, then divine batter among prepared cups, filling each cup about three-quarters full.
  7. Bake, rotating pans halfway through, until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes.
  8. Cool on a wire rack.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.