Introduction:
Here’s starting the day in the healthiest way with One-Bowl Healthy Oatmeal Carrot Muffins. These muffins bring so much nutrition and zest themselves, then coupled with healthy oats and juicy carrots, making them just perfect as a great breakfast option or to snack on any time.
The best part? They’re easy to prepare in just one bowl! This is one of the simplest yet most delicious recipes that’s easy to make and can be assembled according to your favorite ingredients. So, let’s journey through this beautiful, scrumptious recipe that you will soon be cooking in your kitchen.
Tender, moist, and oh-so flavor, these oatmeal carrot muffins are quite a treat. Full of whole wheat flour, rolled oats, and less added sugar than most muffin recipes, these muffins pack a cup of grated carrots. Mixed all in one bowl + done baking in under 20 minutes, these veggie-packed muffins have been the perfect grab-and-go pick for a healthy breakfast or hearty snack.
Ingredients:
For the Muffins:
- 1 cup rolled oats
- 1 cup grated carrots (about 2 medium carrots)
- 1 ripe banana, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil (or any neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
Instructions:
Preheat Oven: Preheat the oven to 350°F (175°C). Prepare a muffin tin by placing liners or lightly greasing the tin.
Combine Wet Ingredients: In a large bowl, take the mashed banana, applesauce, milk, melted coconut oil, eggs, and vanilla extract. Blend everything well and incorporate till it becomes smooth.
Add Dry Ingredients: To the same bowl add rolled oats, grated carrots, baking powder, baking soda, cinnamon, and salt. Fold dry ingredients into wet ones just until combined. Do not overmix; a few lumps are okay.
Add Extras: If you’re adding raisins or nuts, fold them in now.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each one about ¾ full.
Bake Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the muffins cool in the pan for 5 minutes; then remove them from the pan to cool completely on a wire rack. These healthy muffin bites are best served warm or at room temperature.
Nutritional Value
These muffins are not only tasty but full of advantages, too. Among these are:
- Oats are high in fibre, thus beneficial in any digestive process and keep you full for a longer period.
- Carrots contain essential vitamins, of which vitamin A is excellent for your eyes.
- They also impart a natural sweetness and potassium, which is an excellent constituent for heart health.
- Apple sauce and honey or maple syrup keep the muffins moist without added sugar.
FAQS
Can I make these muffins vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and plant-based milk.
How do I store the muffins?
Store muffins in a sealed, air-tight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months–just thaw before enjoying.
Can I add other ingredients?
Absolutely! Chopped nuts, seeds, or other fruits such as apples or berries, feel free to add according to your choice.
Conclusion:
The one-bowl method means fewer hassles with cleanup with more time to enjoy hot, fresh muffins. Whether you want a fast breakfast solution or a healthy treat for your sweet cravings, these muffins would do great. Give in to the delight of oatmeal and carrots in these wonderful muffins that contribute so well to your diet while giving your taste buds a treat!