Go Back
One-bowl healthy oatmeal carrot muffins baked golden brown

One-Bowl Healthy Oatmeal Carrot Muffins

Delightful muffins blending the earthy sweetness of carrots with hearty oats, perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats Use gluten-free oats if necessary.
  • 1 cup shredded carrots Make sure to grate finely for softer muffins.
  • 1/2 cup mashed banana or applesauce Adjust sweetness to preference.
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
  • 1/4 cup milk or plant-based milk Choose your preferred type of milk.
  • 1/4 cup coconut oil or vegetable oil Melted before mixing.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon Add more for extra flavor if desired.
  • 1/4 tsp salt
  • 1/4 cup chopped nuts or raisins (optional) For added texture and sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it.
  2. In a large bowl, mix together the rolled oats, shredded carrots, mashed banana, honey (or maple syrup), milk, and melted coconut oil until well combined.
  3. In another bowl, whisk together the baking powder, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in chopped nuts or raisins.
  5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the muffins to cool slightly before enjoying.

Notes

These muffins can last up to a week in the fridge in an airtight container or freeze for up to three months. Reheat in the microwave for 15-20 seconds to enjoy fresh muffin vibes. For variations, try using zucchini instead of carrots or adding chocolate chips.