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One-Bowl Healthy Oatmeal Carrot Muffins Recipe

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These One-Bowl Healthy Oatmeal Carrot Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with grated carrots, rolled oats, whole wheat flour, and natural sweeteners like applesauce and brown sugar, these muffins offer a nutritious twist on classic carrot cake flavors. They are easy to prepare in just one bowl, ensuring minimal cleanup and maximum flavor, with a moist texture and a hint of warm spices like cinnamon and nutmeg.

Ingredients

Wet Ingredients

  • 1 cup peeled and grated carrots
  • 1 cup unsweetened applesauce
  • 2 large eggs (or 2 flax eggs as a substitute)
  • ¼ cup olive oil (or vegetable oil)
  • 2 teaspoons vanilla extract
  • ⅓ cup light brown sugar

Dry Ingredients

  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1¼ cups whole wheat flour
  • ¾ cup rolled oats

Add-ins & Toppings

  • ⅓ cup chopped walnuts (plus extra for topping, optional)

Instructions

  1. Preheat the oven. Preheat your oven to 375℉ (190℃). Prepare a standard muffin tin by lining it with paper liners or greasing it lightly with oil to prevent sticking.
  2. Combine wet ingredients. In a large bowl, add the peeled and grated carrots, unsweetened applesauce, eggs (or flax eggs), olive oil, vanilla extract, and light brown sugar. Whisk these ingredients thoroughly until the mixture is smooth and well blended.
  3. Add leavening and spices. To the carrot mixture, add the baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk again to ensure the spices and leavening agents are evenly incorporated throughout the batter.
  4. Incorporate dry ingredients. Add the whole wheat flour and rolled oats to the bowl. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as overmixing can lead to dense muffins instead of light and fluffy ones.
  5. Fold in walnuts. Add the chopped walnuts to the batter and fold them in gently, distributing them evenly without overworking the mixture.
  6. Fill muffin cups. Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full. Optionally, sprinkle additional chopped walnuts on top of each muffin for extra crunch and visual appeal.
  7. Bake the muffins. Place the muffin tin in the preheated oven and bake for 20-22 minutes. The muffins are done when their tops turn golden brown and a toothpick inserted into the center comes out clean. For precise doneness, the internal temperature should reach 200℉ (93℃).
  8. Cool before serving. Allow the muffins to cool in the pan for about 15 minutes before transferring them to a wire rack or serving plate. Cool completely if storing, then keep in an airtight container in the refrigerator for 4-5 days or freeze for up to a month.

Notes

  • Using flax eggs instead of regular eggs makes this recipe vegan-friendly.
  • Do not overmix the batter to avoid dense muffins; a few lumps are okay.
  • Walnuts can be omitted or substituted with other nuts or seeds as preferred.
  • Store muffins in an airtight container to maintain freshness.
  • These muffins freeze well and can be reheated in a microwave or oven.
  • You can substitute olive oil with vegetable or melted coconut oil.
  • For a sweeter muffin, increase light brown sugar to ½ cup.

Find it online: https://suerecipe.com/one-bowl-healthy-oatmeal-carrot-muffins-recipe/