Easy One-Bowl Carrot Oatmeal Muffins
Delicious and healthy one-bowl carrot oatmeal muffins that combine oats and grated carrots for a nutritious breakfast treat.
Ingredients
Dry Ingredients
- 1 cup rolled oats Use old-fashioned oats for best results.
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar Light or dark brown sugar can be used.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon Can substitute with nutmeg for different flavor.
- 0.5 teaspoon salt
Wet Ingredients
- 0.25 cup honey Can substitute with maple syrup for a vegan option.
- 1/3 cup milk Dairy or non-dairy milk can be used.
- 0.25 cup vegetable oil Or use melted coconut oil.
Main Ingredients
- 1 cup grated carrots About 2 medium carrots.
- 0.5 cup raisins or chopped nuts Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick spray.
- In a large mixing bowl, combine the oats, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Mix well to ensure even distribution.
- Create a well in the center of the dry ingredients, and pour in the honey (or maple syrup), milk, and vegetable oil. Stir gently to combine.
- Fold in the grated carrots until they’re just incorporated. If using raisins or nuts, add them during this step.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Enjoy them warm or store for later!
Notes
Grate carrots thinly for best texture. Store in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.