One-Bowl Healthy Oatmeal Carrot Muffins
Delightful muffins that are quick to prepare and packed with wholesome ingredients, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup peeled and grated carrots
- 1 cup unsweetened applesauce
- 2 large eggs (or 2 flax eggs)
- ¼ cup olive oil (or vegetable oil)
- 2 teaspoons vanilla extract
- ⅓ cup light brown sugar
- 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
- ⅓ cup chopped walnuts (plus extra for topping, optional)
Instructions
- Preheat your oven to 375°F and prepare a muffin tin with paper liners or grease it lightly.
- Combine the grated carrots, applesauce, eggs (or flax eggs), olive oil, vanilla extract, and light brown sugar in a large bowl. Whip them together until smooth.
- Add in the baking powder, baking soda, salt, cinnamon, and ground nutmeg. Stir until thoroughly mixed.
- Fold in the whole wheat flour and rolled oats using a spatula. Mix until just combined; try to avoid overmixing.
- If using walnuts, fold them into the batter now.
- Spoon the batter into the muffin cups, filling each about three-quarters full. If you like, sprinkle some extra walnuts on top for a delightful crunch.
- Bake in the oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow them to cool in the pan for about 15 minutes before transferring them to a wire rack.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for a month. Reheat in the microwave for 20-30 seconds.