Description
These One-Bowl Carrot Oatmeal Muffins are a wholesome and delicious breakfast or snack option, combining the natural sweetness of carrots and maple syrup with hearty oats and warm cinnamon. Easy to prepare with minimal cleanup, they’re perfect for busy mornings or healthy treats throughout the day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup or honey
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Combine wet ingredients and oats: In a large mixing bowl, add the rolled oats, grated carrots, brown sugar, maple syrup (or honey), milk, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Stir well until all ingredients are thoroughly blended and the mixture is smooth.
- Add dry ingredients: Sprinkle the baking powder, baking soda, ground cinnamon, and salt into the bowl. Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
- Incorporate optional mix-ins: If desired, fold in the chopped nuts and raisins or dried cranberries evenly throughout the batter for added texture and flavor.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute maple syrup with honey or another liquid sweetener of choice.
- For a dairy-free version, use a plant-based milk such as almond or oat milk.
- Optional nuts and dried fruits add texture and sweetness but can be omitted or swapped based on preference or allergies.
- Make sure not to overmix the batter to keep the muffins tender.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
