One-bowl Oatmeal Carrot Muffins are packed with flavour and perfect as part of an on-the-go breakfast or morning snack. Not too sweet, these carrot muffins are moist with a tender crumb.
Carrot oatmeal muffins have quickly become our family’s favourite snack. They are perfect to pair with a cup of coffee or tea to start your day or as a pick-me-up mid-morning.
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Ingredients For Oatmeal Carrot Muffins
To make this recipe, the following ingredients will be needed:
- Quick cooking oats.
- Milk.
- Brown sugar.
- White sugar.
- Vegetable oil.
- Egg.
- Carrots.
- All-purpose flour.
- Cinnamon.
- Baking powder.
- Baking soda.
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Optional Add-in Ingredients
These optional add-ins add flavour and texture to the muffins. Add one of these or a couple to the batter with the carrots.
- Raisins.
- Chopped walnuts.
- Dried cranberries.
- Dried pineapple.
Serving Oatmeal Carrot Muffins
These muffins make a great snack or as part of breakfast.
Serve them warm or at room temperature with or without a pat of butter.
We also like to add these to a brunch buffet along with other homemade muffins like our Easy Blueberry Zucchini Muffins.
These muffins also make a great road trip snack. We make these muffins to take on day trips to the beach.
Storing Oatmeal Carrot Muffins
Once these muffins are cooled, they can be stored in an air-tight container for up to three days.
Need the muffins to last longer? Store them in a freezer-safe container and freeze them for up to three months. Thaw them at room temperature before serving.
Have you tried this recipe? Let us know in the comments below.
Oatmeal Carrot Muffins
Ingredients
- 1 cup quick cooking oats
- 1 cup milk
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 egg
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- ½ tsp baking powder
- ¾ cup shredded carrots
Instructions
- In a large bowl, mix together oats and milk. Set aside for 10 minutes.
- Preheat oven to 375℉ and line a muffin pan with muffin papers or grease.
- Add sugars, egg and oil to the oats and stir to combine.
- Stir in flour, baking powder, cinnamon, and baking soda, stirring until just combined.
- Fold in carrots/
- Fill muffin pan evenly with batter.
- Bake for 18-22 minutes or until muffins are baked through.
- Cool in pan for 2 minutes before transferring to a cooling rack to cool completely.
- Store in an air-tight container.
