Easy One-Bowl Carrot Oatmeal Muffins for Healthy Mornings Recipe

Introduction

Start your day with these easy one-bowl carrot oatmeal muffins that are both wholesome and delicious. Packed with grated carrots and rolled oats, they offer a healthy twist on a classic favorite. Perfect for busy mornings or a quick snack.

Ingredients

• 1 cup rolled oats (use whole rolled oats for best results)
• 1 cup grated carrots (approximately 2 medium carrots)
• 1/2 cup whole wheat flour (can substitute with more all-purpose flour)
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar (coconut sugar can be used as a healthier alternative)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg (optional)
• 1/4 tsp salt
• 1 large egg
• 1/4 cup vegetable oil (can substitute with melted coconut oil)
• 1/2 cup milk (any type can be used)
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Step 2: In a large mixing bowl, combine the rolled oats, grated carrots, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix the dry ingredients thoroughly.
3. Step 3: In a separate bowl, whisk together the egg, vegetable oil, milk, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to keep the muffins tender.
5. Step 5: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Step 7: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Add chopped nuts, raisins, or grated ginger to the batter for extra flavor and texture.
• Use coconut sugar instead of brown sugar for a healthier alternative.
• Substitute vegetable oil with melted coconut oil for a subtle tropical twist.
• Do not overmix the batter to ensure the muffins remain light and fluffy.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To reheat, warm in the microwave for 15-20 seconds until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats can be used, but rolled oats provide better texture and structure to these muffins. Using quick oats may result in a softer, less chewy muffin.

Can I make these muffins vegan?

Yes, you can substitute the egg with a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water) and use plant-based milk and oil for a vegan version.

Easy One-Bowl Carrot Oatmeal Muffins for Healthy Mornings Recipe

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★★★★★

4.9 from 148 reviews

These Easy One-Bowl Carrot Oatmeal Muffins are a healthy and delicious option for busy mornings. Packed with rolled oats, grated carrots, and warm spices, they offer a wholesome treat that’s quick to prepare with simple, natural ingredients. Perfectly moist and subtly sweet, these muffins make an ideal breakfast or snack for families seeking nutritious homemade baked goods.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup rolled oats (use whole rolled oats for best results)
• 1 cup grated carrots (approximately 2 medium carrots)
• 1/2 cup whole wheat flour (can substitute with more all-purpose flour)
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar (coconut sugar can be used as a healthier alternative)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg (optional)
• 1/4 tsp salt

Wet Ingredients

• 1 large egg
• 1/4 cup vegetable oil (can substitute with melted coconut oil)
• 1/2 cup milk (any type can be used)
• 1 tsp vanilla extract

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent the muffins from sticking.
2. Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, grated carrots, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Mix thoroughly until well combined.
3. Mix Wet Ingredients: In a separate bowl, whisk together the egg, vegetable oil, milk, and vanilla extract until the mixture is smooth and uniform.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently just until combined, being careful not to overmix to ensure the muffins stay tender and fluffy.
5. 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.
6. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
7. Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess and preserving texture.

Notes

• Add chopped nuts, raisins, or grated ginger for extra flavor and texture.
• Do not overmix the batter to keep the muffins light and fluffy.
• Store leftovers in an airtight container for up to 3 days or refrigerate for up to 1 week.
• Reheat muffins in the microwave for 15-20 seconds before serving for a warm treat.

Keywords: carrot oatmeal muffins, healthy muffins, easy breakfast, one-bowl muffins, whole wheat muffins, quick muffins, nutritious breakfast, homemade muffins