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Easy One-Bowl Carrot Oatmeal Muffins

Start your day with these moist, flavorful, and nutrient-packed Carrot Oatmeal Muffins, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry 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
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 optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. In a large bowl, mix together the rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. Stir in the grated carrots, applesauce (or yogurt), oil, and vanilla extract. Mix until just combined—don’t overmix!
  4. If you’re adding walnuts or raisins, fold them in gently.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Grate your carrots finely for better texture. These muffins can be stored at room temperature for 2-3 days, refrigerated for up to a week, or frozen for up to 3 months.