Easy One-Bowl Carrot Oatmeal Muffins
Start your day with these moist, flavorful, and nutrient-packed muffins, perfect for busy mornings.
Ingredients
Ingredients
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 teaspoon vanilla bean paste
- 1/4 cup chopped walnuts or raisins optional
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease each cup.
- In a large bowl, combine the rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt and stir until evenly mixed.
- Add the grated carrots, applesauce, vegetable oil, and vanilla bean paste to the dry ingredients and stir until just combined.
- If using walnuts or raisins, gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- For added texture and flavor, use walnuts and raisins together, keeping the total amount to 1/4 cup.
- For added texture and flavor, use walnuts and raisins together, keeping the total amount to 1/4 cup.