Easy One-Bowl Carrot Oatmeal Muffins
Delightful, moist muffins combining the natural sweetness of carrots and the heartiness of oats, all made in one bowl for minimal cleanup.
Ingredients
For the Muffins
- 1 cup rolled oats Quick oats can be substituted, but texture will vary.
- 1/2 cup brown sugar Coconut sugar can be used for a lower glycemic index.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon Feel free to add nutmeg or ginger for extra warmth.
- 1/4 teaspoon salt
- 1 cup grated carrots About 2 medium carrots.
- 1/2 cup applesauce or yogurt Use plant-based yogurt for a vegan option.
- 1/4 cup vegetable oil or melted coconut oil For a hint of coconut flavor, use melted coconut oil.
- 1 teaspoon vanilla extract
- 1/4 cup walnuts or raisins Optional, can be replaced with pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line with muffin liners.
- In a large mixing bowl, whisk together the rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Stir in the grated carrots, applesauce or yogurt, vegetable oil, and vanilla extract. Mix until just combined.
- Gently fold in walnuts or raisins, if using.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Notes
These muffins are great for meal prep. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Reheat in the microwave or toaster oven.