Easy One-Bowl Carrot Oatmeal Muffins for Healthy Mornings Recipe

Introduction

These easy one-bowl carrot oatmeal muffins make a healthy and delicious way to start your morning. Packed with grated carrots and wholesome oats, they’re naturally sweetened and quick to prepare. Perfect for busy days or a nutritious snack.

Ingredients

• 1 cup rolled oats
• 1/2 cup brown sugar (or coconut sugar for a healthier option)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup applesauce or yogurt
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Optional: 1/4 cup walnuts or raisins

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, combine the rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. Step 3: Stir in the grated carrots, applesauce (or yogurt), oil, and vanilla extract until just combined. Avoid overmixing to keep muffins tender.
4. Step 4: If using, fold in walnuts or raisins gently.
5. Step 5: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Step 6: Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Grate carrots finely for a smoother texture and even baking.
• Substitute applesauce with yogurt for extra moisture and a slight tang.
• Try adding spices like nutmeg or ginger for more warmth.
• Use coconut sugar instead of brown sugar for a lower glycemic index option.
• For a nut-free version, omit walnuts and use raisins or dried cranberries instead.

Storage

Store these muffins at room temperature in an airtight container for 2-3 days. For longer freshness, refrigerate for up to one week. They also freeze well—wrap individually or place in a freezer bag for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture will be softer and less chewy. Rolled oats are preferred for better structure and bite.

Are these muffins gluten-free?

They can be gluten-free if you use certified gluten-free oats. Check your oats packaging to be sure.

Easy One-Bowl Carrot Oatmeal Muffins for Healthy Mornings Recipe

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★★★★★

4.7 from 59 reviews

These Easy One-Bowl Carrot Oatmeal Muffins are a wholesome and delicious way to start your morning. Made with rolled oats, grated carrots, and natural sweeteners, they’re a nutritious snack or breakfast option that comes together quickly with minimal cleanup. Perfectly spiced with cinnamon and easily customizable with optional walnuts or raisins.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup rolled oats
• 1/2 cup brown sugar or coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup applesauce or yogurt
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Optional Add-Ins

• 1/4 cup walnuts or raisins

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, brown sugar (or coconut sugar), baking powder, baking soda, cinnamon, and salt. Mix thoroughly to distribute the leavening agents and spices evenly.
3. Add Wet Ingredients: Stir in the grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract. Mix gently until just combined to avoid overmixing, which keeps the muffins tender.
4. Incorporate Optional Add-Ins: If using, fold in the walnuts or raisins carefully to evenly distribute them throughout the batter.
5. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow space for rising.
6. Bake: Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
7. Cool Down: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Grate your carrots finely for a better texture in the muffins.
• Store muffins at room temperature for 2-3 days in an airtight container.
• For longer storage, refrigerate muffins for up to one week.
• These muffins freeze well for up to 3 months; thaw before serving.

Keywords: carrot oatmeal muffins, easy healthy muffins, breakfast muffins, one bowl muffins, carrot muffins, oatmeal breakfast