Description
Delicious and simple one-bowl carrot oatmeal muffins, packed with wholesome oats and grated carrots.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup applesauce or yogurt
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup walnuts or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and place a rack in the center.
- In a large mixing bowl, stir together the rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt until evenly mixed.
- Create a well in the dry mixture and add the grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract. Mix gently until combined.
- If desired, fold in walnuts or raisins into the batter.
- Evenly distribute the batter into a prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container in the refrigerator for up to three days. They can be frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg