Description
These One-Bowl Carrot Oatmeal Muffins are a wholesome and delicious treat, combining the natural sweetness of grated carrots and maple syrup with hearty rolled oats. Perfect for a healthy breakfast or snack, they are easy to prepare in just one bowl and baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups rolled oats
- 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
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine 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 the mixture is smooth and all ingredients are fully blended.
- Add Dry Ingredients: Add the baking powder, baking soda, ground cinnamon, and salt to the bowl. Gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing.
- Incorporate Add-Ins: If desired, fold in the chopped nuts and raisins or dried cranberries to distribute evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake Muffins: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely for best texture.
Notes
- To make it vegan, substitute eggs with flax eggs and use plant-based milk.
- Use gluten-free oats if you require a gluten-free option.
- Adjust sweetness by varying the amount of brown sugar or maple syrup according to taste.
- Make sure not to overmix the batter to keep muffins tender and moist.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
