One-Bowl Healthy Oatmeal Carrot Muffins
One-Bowl Healthy Oatmeal Carrot Muffins are tender, moist, flavorful, and packed with grated carrots for a healthy breakfast option.
Equipment
- muffin tin
- Large mixing bowl
- whisk
Ingredients
- 1 cup peeled and grated carrots
- 1 cup unsweetened applesauce
- 2 large eggs can substitute with 2 flax eggs
- ¼ cup olive oil or vegetable oil
- 2 teaspoons vanilla
- 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 the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil.
- Add grated carrots to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
- Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl with the carrot mixture. Whisk together again to incorporate everything.
- Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins.
- Finally, add in the walnuts (if using). Fold them into the batter.
- Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional walnuts, if desired.
- Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes.
- Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.
Notes
Store in an air-tight container for optimal freshness.
Nutrition
Serving: 1muffinCalories: 174kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 31mgSodium: 200mgPotassium: 149mgFiber: 3gSugar: 9gVitamin A: 1835IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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