Carrot Oat Muffins with a Soft, Moist Crumb
Quick and wholesome Easy One-Bowl Carrot Oatmeal Muffins made with grated carrots, rolled oats, and warm cinnamon. Perfect for breakfast, snacks, or lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
1¼ cups finely grated carrots
1 cup rolled oats
¾ cup all-purpose flour
½ cup brown sugar
⅓ cup oil (canola, vegetable, or melted coconut)
2 eggs
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
Optional: ⅓ cup raisins, walnuts, or shredded coconut
Instructions
-
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin pan.
-
In a large bowl, whisk eggs, brown sugar, and oil until smooth.
-
Stir in grated carrots.
-
Add oats, flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined.
-
Fold in any optional mix-ins.
-
Spoon batter into muffin cups, filling ¾ full.
-
Bake 18–22 minutes or until a toothpick comes out clean.
-
Cool in pan 5 minutes, then transfer to a rack.
Notes
Avoid overmixing for best texture. Muffins can be frozen after cooling.