12 servings

One-Bowl Carrot Oatmeal Muffins

Recipe by: True Taste Buds

A fast, healthy, and incredibly moist breakfast treat that pairs hearty oats with sweet, freshly grated carrots in a simple one-bowl batter.

★★★★★ 4.75 from 409 votes
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
SERVINGS 12
One-Bowl Carrot Oatmeal Muffins

Ingredients

  • 1 cup Old-fashioned rolled oats
  • 1 cup All-purpose flour
  • 2 large Eggs, beaten
  • 0.5 cup Pure maple syrup
  • 0.33 cup Light brown sugar, packed
  • 0.33 cup Neutral vegetable oil
  • 1 teaspoon Pure vanilla extract
  • 1.5 cups Carrots, finely grated
  • 1.5 teaspoons Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Fine sea salt
  • 0.5 cup Walnuts, chopped (optional)
  • 0.5 cup Raisins (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Position your oven rack right in the center for even heat distribution. Line a standard 12-cup muffin tin with paper liners, or grease the cups generously with non-stick cooking spray or vegetable oil.
  2. Crack the two eggs into your large mixing bowl. Whisk them vigorously until they are pale and slightly bubbly. Pour in the maple syrup, light brown sugar, vegetable oil, and vanilla extract. Whisk the mixture for about 30 seconds until the sugar dissolves and the liquid becomes smooth and slightly thickened.
  3. Sprinkle the cinnamon, nutmeg, baking powder, baking soda, and salt over the wet mixture. Whisk intensely until all the spices are fully incorporated and no small white clumps of baking soda remain.
  4. Pour the old-fashioned rolled oats and all-purpose flour directly into the bowl. Using your silicone spatula, cut down the middle of the batter, sweep around the side of the bowl, and fold the bottom ingredients over the top. Stop folding when you can still see a few streaks of dry flour.
  5. Add the freshly grated carrots to the bowl. If using, toss in the chopped walnuts and sweet raisins. Fold the mixture gently five to six times, just until the carrots and mix-ins are evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a middle muffin comes out clean. Let the muffins cool in the tin for five minutes, then transfer them to a wire rack to finish cooling.

Notes

Always use freshly grated carrots instead of pre-shredded to ensure the muffins retain enough natural moisture to stay soft and tender. Let the batter rest for 3 to 5 minutes before baking so the oats can start absorbing the liquid. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

Calories: 165 | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 150mg | Fiber: 2g | Sugar: 11g