Description
One-Bowl Carrot Oatmeal Muffins are moist, easy to make, and nourishing muffins made in one bowl with oats and fresh carrots.
Ingredients
Scale
- 1½ cups gluten-free rolled oats
- 1 cup oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ½ cup milk or almond milk
- ⅓ cup maple syrup or honey
- ¼ cup melted coconut oil or olive oil
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- Optional: ¼ cup chopped walnuts or raisins
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix oats, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add eggs, milk, maple syrup or honey, oil, and vanilla. Stir until well combined.
- Fold in grated carrots and optional add-ins.
- Divide batter evenly among muffin cups.
- Bake for 18–22 minutes until set and lightly golden.
- Let cool slightly before serving.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Gluten-free option is built into the recipe with GF oats and oat flour.
- Make dairy-free by using almond milk and a plant-based oil.
- To meal-prep, bake and freeze individual muffins; reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 370 mg
Keywords: One-Bowl Carrot Oatmeal Muffins, carrot oatmeal muffins, gluten-free muffins, healthy breakfast muffins, quick muffins, oat muffins, carrot muffins, oats, one-bowl recipe