Easy One-Bowl Carrot Oatmeal Muffins
Delicious and nutritious muffins made with wholesome oats and sweet carrots, perfect for a quick breakfast with minimal clean-up.
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup honey or maple syrup for sweetness
- ½ cup unsweetened applesauce
- 2 large eggs
Optional Ingredients
- ½ cup chopped walnuts or raisins Optional for extra texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a large mixing bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and salt. Stir to mix everything evenly.
- In the same bowl, add the grated carrots, honey (or maple syrup), applesauce, and eggs. Mix until all the ingredients are well combined.
- If you’re feeling adventurous, fold in the chopped walnuts or raisins.
- Spoon the mixture into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack.
Notes
For the best results, grate carrots finely and mix well but don’t overmix. Store baked muffins in an airtight container at room temperature for up to 3 days or freeze individually for up to 3 months.