Description
Delicious and nutritious one-bowl muffins packed with rolled oats and grated carrots, perfect for breakfast or snacks.
Ingredients
- 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 375°F (190°C).
- In a large mixing bowl, stir together the rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Add in the grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract. Mix everything together until fully combined.
- If desired, fold in the walnuts or raisins.
- Grease or line a muffin tin with liners. Spoon the batter into each cup, filling them about two-thirds full.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for about 3 days, or refrigerate for longer storage. Muffins can also be frozen for up to 3 months.