Can I make these muffins gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the whole wheat flour with a 1:1 gluten-free flour blend and using certified gluten-free rolled oats.

What can I use instead of applesauce?

Mashed ripe bananas are a great substitute for applesauce in this recipe. Use the same amount, and expect a slightly sweeter, banana-flavored muffin.

How do I know when the muffins are fully baked?

The muffins are done when a toothpick inserted into the center comes out clean, and the tops are golden brown. For extra certainty, use a kitchen thermometer—the muffins are fully cooked at 200°F internally.

Can I freeze these muffins?

Absolutely! These muffins freeze beautifully. Store them in an airtight, freezer-safe container for up to 2 months. Reheat in the microwave for 15–30 seconds or let thaw at room temperature.

One-Bowl Oatmeal Carrot Muffins

Name: One-Bowl Oatmeal Carrot Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup peeled and finely grated carrots; 1 cup unsweetened applesauce; 2 large eggs (or 2 flax eggs for vegan option); ¼ cup olive oil (or vegetable oil); 2 teaspoons vanilla extract; ⅓ cup light brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1¼ cups whole wheat flour; ¾ cup rolled oats; ⅓ cup chopped walnuts (optional)

Description

Moist, tender, and packed with hidden veggies, these one-bowl oatmeal carrot muffins are a quick, wholesome option for breakfast or snack time. They’re easy enough for beginner bakers and versatile for any kitchen.

Ingredients

Scale

1 cup peeled and finely grated carrots
1 cup unsweetened applesauce
2 large eggs (or 2 flax eggs for vegan option)
¼ cup olive oil (or vegetable oil)
2 teaspoons vanilla extract
⅓ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1¼ cups whole wheat flour
¾ cup rolled oats
⅓ cup chopped walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 375°F and prepare a standard muffin tin by lining with paper liners or lightly greasing each cup to prevent sticking.
Mix the wet ingredients: In a large mixing bowl, combine grated carrots, applesauce, eggs, oil, vanilla extract, and brown sugar. Whisk until the mixture is smooth and evenly blended.
Add the spices and leavening: Sprinkle the baking powder, baking soda, salt, cinnamon, and nutmeg into the wet mixture. Whisk again to incorporate everything well and distribute the spices evenly.
Incorporate the dry ingredients: Add the flour and rolled oats to the bowl. Stir gently with a spatula or wooden spoon just until combined. Be careful not to overmix, as this can make your muffins dense.
Fold in extras: If using walnuts or other optional add-ins like raisins or chocolate chips, fold them in gently until just combined with the batter.
Fill the muffin tin: Spoon the batter into the muffin cups, filling each one about ¾ full. Top with extra chopped nuts or oats if desired for added texture and visual appeal.
Bake and cool: Place in the oven and bake for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be customized easily—try mixing in raisins, chocolate chips, or seeds for variety. For an extra fiber boost, stir in 1 tablespoon of ground flax or chia seeds. If your muffins brown too quickly, check your oven temperature with an oven thermometer, and try lowering the rack. Use a food processor if you don’t want to hand-grate carrots.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 174
Sugar: 9g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0.003g
Carbohydrates: 23g
Fiber: 3g
Protein: 4g
Cholesterol: 31mg