Easy One-Bowl Carrot Oatmeal Muffins
These delightful muffins are quick to make, packed with flavor, and perfect for any occasion, bringing a warm and cozy experience to your home.
Ingredients
Dry Ingredients
- 2 cups Rolled Oats Quick oats can be used in a pinch.
- 1 cup All-Purpose Flour Whole wheat flour can also be used.
- 3/4 cup Brown Sugar Coconut sugar or a sugar alternative like Stevia works too.
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt Balances the sweetness.
Wet Ingredients
- 1 large Egg Can use a flax egg for a vegan version.
- 1 cup Milk Any milk will do—dairy, almond, or oat milk.
- 1/3 cup Vegetable Oil Melted coconut oil is also an option.
- 1 cup Grated Carrots Adds moisture and sweetness.
Optional Add-ins
- Chocolate chips, nuts, or dried fruit Can enhance these muffins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In a separate bowl, whisk together the egg, milk, and oil until well combined.
- Fold in the grated carrots into the wet mixture.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to over-mix—lumps are okay!
- If adding chocolate chips or nuts, fold them in gently now.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Baking
- Pop the muffins into the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They freeze well for up to 3 months.