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These muffins are simple and packed with flavor. Here’s what you need: - 1 cup rolled oats - 1 cup freshly grated carrots - 1/2 cup all-purpose flour - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/3 cup unsweetened applesauce - 1/4 cup milk (or your favorite plant-based alternative) - 1 large egg - 1 teaspoon vanilla extract These ingredients work together to create a moist and tasty muffin. The oats give a hearty texture, while the carrots add moisture and sweetness. If you want to make these muffins even more exciting, consider adding: - 1/2 cup chopped walnuts - 1/2 cup raisins These add-ins provide delightful crunch and sweetness. You can mix and match as you like. Feel free to experiment! Not all ingredients need to be set in stone. Here are some easy swaps: - All-purpose flour: Use whole wheat flour for more fiber. - Brown sugar: Swap with coconut sugar for a lower glycemic index. - Milk: Almond milk or oat milk works well if you prefer plant-based options. - Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option. These substitutions keep the muffins healthy and flavorful while catering to your needs. You can enjoy these muffins in many ways! {{ingredient_image_2}} To start, set your oven to 350°F (175°C). This step is key for even baking. Next, prepare your muffin tin. You can use paper liners or grease the cups lightly. This keeps the muffins from sticking. In a large mixing bowl, add the following dry ingredients: - 1 cup rolled oats - 1 cup freshly grated carrots - 1/2 cup all-purpose flour - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt Mix these well until all the dry bits are combined. In a separate bowl, whisk the wet ingredients: - 1/3 cup unsweetened applesauce - 1/4 cup milk (or any plant-based alternative) - 1 large egg - 1 teaspoon vanilla extract Make sure this mixture is smooth. Now, pour it into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix gently. You want to just combine everything. If you want to add some fun flavors, include 1/2 cup chopped walnuts or raisins at this point. When mixing, be careful not to overdo it. Lumps in the batter are okay. This helps keep the muffins fluffy. You just want to combine the wet and dry ingredients. The batter should look thick but pourable. If the batter feels too dry, add a splash of milk. If it's too wet, sprinkle in a touch more flour. Balance is key for the best texture. Now, divide the batter into your prepared muffin cups. Fill each cup about two-thirds full. This gives the muffins room to rise without overflowing. Place the muffin tin in the oven. Bake for 20 to 25 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If it has batter on it, bake a few more minutes. Once done, let the muffins cool in the pan for about 5 minutes. Then, move them to a wire rack. This cooling step helps them firm up and makes them easier to handle. Enjoy your baking! To store leftover muffins, wait until they cool completely. Place them in an airtight container. This keeps them fresh for up to three days at room temperature. If you want to keep them longer, think about freezing. Freezing muffins is simple. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer bag. Remove as much air as you can. They will stay good for up to three months. When you want one, just thaw it overnight in the fridge. You can easily change this recipe to fit your needs. Use gluten-free flour if you need gluten-free muffins. For a vegan option, replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. You can also swap milk for a plant-based milk like almond or oat milk. Want more flavor? Add spices like ginger or nutmeg. Pro Tips Fresh Grate Your Carrots: For the best texture and flavor, use freshly grated carrots rather than pre-packaged. This enhances moisture and sweetness in your muffins. Mix Gently: When combining wet and dry ingredients, mix just until combined to keep your muffins light and fluffy. Overmixing can lead to dense muffins. Customize Flavor: Feel free to experiment with spices! Adding a pinch of ginger or cloves can elevate the flavor profile of your muffins. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months for a quick snack later. {{image_4}} You can boost the nutrition of your One-Bowl Carrot Oatmeal Muffins in easy ways. Here are some ideas: - Chia seeds: Add 2 tablespoons to get more fiber and omega-3s. - Flaxseed meal: Mix in 2 tablespoons for extra nutrients and a nutty flavor. - Greek yogurt: Substitute half of the milk with plain Greek yogurt for creaminess and protein. - Spinach: Fold in a handful of finely chopped spinach for added vitamins. These additions make your muffins even healthier without changing the taste much. Seasonal ingredients can bring new life to your muffins. Try these ideas: - Pumpkin: Swap half of the carrots with pumpkin puree in fall. - Zucchini: Replace some carrots with grated zucchini in summer for a fresh twist. - Apple: Add 1 cup of finely chopped apples for a sweet crunch in autumn. - Cranberries: Mix in 1/2 cup of dried cranberries for a tart flavor during the holidays. These variations keep your muffins exciting and delicious throughout the year. To make these muffins gluten-free, you can easily swap out the all-purpose flour. Here’s how: - Gluten-free all-purpose flour: Use a 1:1 gluten-free flour blend to replace regular flour. - Almond flour: Substitute half of the all-purpose flour with almond flour for a rich flavor. - Oats: Make sure to use certified gluten-free oats to avoid cross-contamination. With these swaps, you can enjoy these muffins without gluten while still savoring their yummy taste. To keep your muffins fresh, store them in an airtight container. Line the container with a paper towel to absorb excess moisture. This step helps maintain their texture. Place the muffins in a single layer if possible. If you have many muffins, separate layers with more paper towels. These muffins last for about 3 to 5 days at room temperature. They can stay fresh for up to a week in the fridge. If you freeze them, they can last up to three months. Just make sure to wrap them tightly in plastic wrap or foil before freezing. To reheat, use the microwave for about 10 to 15 seconds. This warms them up quickly without drying them out. If you prefer a crispier texture, pop them in the oven at 350°F (175°C) for about 5 to 10 minutes. This method brings back their fresh-baked flavor. Enjoy your muffins warm for the best taste experience! Yes, you can use quick oats instead of rolled oats. Quick oats cook faster and will give your muffins a slightly different texture. The muffins may be a bit softer. If you prefer a heartier muffin, stick with rolled oats. They hold their shape better and give a nice chew to each bite. Absolutely! To make these muffins vegan, you can replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Also, use a plant-based milk instead of regular milk. The rest of the recipe stays the same. You’ll still get delicious muffins! To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, they are ready. If there’s wet batter on the toothpick, bake them a little longer. Keep an eye on them to avoid overbaking. Once they are golden brown, they are perfect! You now have a complete guide to making one-bowl carrot oatmeal muffins. We covered key ingredients, preparation, and baking steps. You learned tips for storage, freezing, and customizing the recipe. Plus, we explored variations and answered common questions. These muffins are not just tasty; they fit many needs. Enjoy creating your own delicious treats, and don’t hesitate to experiment! Happy baking!

One-Bowl Carrot Oatmeal Muffins

Delicious and wholesome muffins made with rolled oats and freshly grated carrots, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup freshly grated carrots
  • 1 2 all-purpose flour
  • 1 2 packed brown sugar
  • 1 teaspoon baking powder
  • 1 2 baking soda
  • 1 2 ground cinnamon
  • 1 4 ground nutmeg
  • 1 4 salt
  • 1 3 unsweetened applesauce
  • 1 4 milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2 chopped walnuts or raisins (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by filling it with paper liners or lightly greasing each cup to prevent sticking.
  • In a large mixing bowl, mix together the rolled oats, freshly grated carrots, all-purpose flour, packed brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until all dry ingredients are well combined.
  • In a separate medium bowl, whisk together the unsweetened applesauce, milk, large egg, and vanilla extract until the mixture is smooth and homogenous.
  • Pour the wet mixture into the bowl of dry ingredients. Gently mix with a spatula or wooden spoon until everything is just combined. Avoid overmixing; it's perfectly fine if there are some lumps. If you're using them, incorporate the chopped walnuts or raisins at this stage.
  • Carefully divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean.
  • Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

Enjoy these muffins warm or with a dollop of yogurt or nut butter.
Keyword carrot, healthy, muffins, oatmeal, snack