Name: One-Bowl Healthy Oatmeal Carrot Muffins Recipe
Ingredients: 1 cup (128 g) peeled and grated carrots: The star of the show! Carrots bring natural sweetness, moisture, and a vibrant color to these muffins. Plus, they are packed with vitamins and fiber.; 1 cup (244 g) unsweetened applesauce: Applesauce acts as a fantastic oil substitute, adding moisture and sweetness while reducing the need for excessive added fats. It also contributes to the tender texture of the muffins.; 2 large eggs (or 2 flax eggs): Eggs are essential for binding the ingredients together and providing structure to the muffins. For a vegan option, flax eggs work beautifully as a substitute, maintaining moisture and texture. To make flax eggs, simply mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water and let it sit for 5 minutes to thicken.; ¼ cup (59.15 ml) olive oil, or vegetable oil: A touch of oil is necessary for moisture and richness. Olive oil adds a subtle depth of flavor and healthy fats, while vegetable oil is a neutral option if you prefer.; 2 teaspoons (8 g) vanilla extract: Vanilla extract enhances the overall flavor profile, adding warmth and sweetness that complements the spices and carrots. Use pure vanilla extract for the best flavor.; ⅓ cup (73.33 g) light brown sugar: We use light brown sugar for its subtle molasses notes, which add depth and moisture. It provides just the right amount of sweetness without being overpowering. You can also use granulated sugar if preferred, but brown sugar lends a richer flavor.; 1 teaspoon (4 g) baking powder: Baking powder is a leavening agent that helps the muffins rise and become light and fluffy. Ensure your baking powder is fresh for optimal results.; ½ teaspoon (2 g) baking soda: Baking soda reacts with the acidity in the applesauce and brown sugar, further contributing to the rise and tenderness of the muffins. It also helps to create a beautiful golden-brown color.; ½ teaspoon (3 g) salt: Salt enhances the flavors of all the ingredients, balancing the sweetness and bringing out the spices. Don’t skip the salt!; 1 teaspoon (2 g) cinnamon: Cinnamon adds warmth and classic carrot cake flavor to these muffins. It’s a must-have spice for any carrot baked good.; ½ teaspoon (1 g) ground nutmeg: Nutmeg complements cinnamon beautifully and adds a subtle layer of spice complexity. A little nutmeg goes a long way in enhancing the overall flavor.; 1¼ cups (150 g) whole wheat flour: Whole wheat flour adds a nutty flavor and boosts the fiber content of these muffins, making them a healthier choice. It also provides a slightly heartier texture. For a lighter texture, you can use all-purpose flour, but whole wheat flour adds nutritional benefits.; ¾ cup (60.81 g) rolled oats: Rolled oats contribute to the chewy texture and heartiness of the muffins. They also add fiber and a lovely oaty flavor. Use old-fashioned rolled oats for the best texture. Quick-cooking oats can be used in a pinch, but may result in a slightly less chewy muffin.; ⅓ cup (39 g) chopped walnuts, plus extra for topping, optional: Walnuts add a delightful crunch and nutty flavor that pairs perfectly with carrots and spices. They also add healthy fats and protein. Feel free to substitute with pecans, almonds, or even raisins if you prefer. Toasting the walnuts before chopping can enhance their flavor even further.

Ingredients

Scale

1 cup (128 g) peeled and grated carrots: The star of the show! Carrots bring natural sweetness, moisture, and a vibrant color to these muffins. Plus, they are packed with vitamins and fiber.

1 cup (244 g) unsweetened applesauce: Applesauce acts as a fantastic oil substitute, adding moisture and sweetness while reducing the need for excessive added fats. It also contributes to the tender texture of the muffins.

2 large eggs (or 2 flax eggs): Eggs are essential for binding the ingredients together and providing structure to the muffins. For a vegan option, flax eggs work beautifully as a substitute, maintaining moisture and texture. To make flax eggs, simply mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water and let it sit for 5 minutes to thicken.

¼ cup (59.15 ml) olive oil, or vegetable oil: A touch of oil is necessary for moisture and richness. Olive oil adds a subtle depth of flavor and healthy fats, while vegetable oil is a neutral option if you prefer.

2 teaspoons (8 g) vanilla extract: Vanilla extract enhances the overall flavor profile, adding warmth and sweetness that complements the spices and carrots. Use pure vanilla extract for the best flavor.

⅓ cup (73.33 g) light brown sugar: We use light brown sugar for its subtle molasses notes, which add depth and moisture. It provides just the right amount of sweetness without being overpowering. You can also use granulated sugar if preferred, but brown sugar lends a richer flavor.

1 teaspoon (4 g) baking powder: Baking powder is a leavening agent that helps the muffins rise and become light and fluffy. Ensure your baking powder is fresh for optimal results.

½ teaspoon (2 g) baking soda: Baking soda reacts with the acidity in the applesauce and brown sugar, further contributing to the rise and tenderness of the muffins. It also helps to create a beautiful golden-brown color.

½ teaspoon (3 g) salt: Salt enhances the flavors of all the ingredients, balancing the sweetness and bringing out the spices. Don’t skip the salt!

1 teaspoon (2 g) cinnamon: Cinnamon adds warmth and classic carrot cake flavor to these muffins. It’s a must-have spice for any carrot baked good.

½ teaspoon (1 g) ground nutmeg: Nutmeg complements cinnamon beautifully and adds a subtle layer of spice complexity. A little nutmeg goes a long way in enhancing the overall flavor.

1¼ cups (150 g) whole wheat flour: Whole wheat flour adds a nutty flavor and boosts the fiber content of these muffins, making them a healthier choice. It also provides a slightly heartier texture. For a lighter texture, you can use all-purpose flour, but whole wheat flour adds nutritional benefits.

¾ cup (60.81 g) rolled oats: Rolled oats contribute to the chewy texture and heartiness of the muffins. They also add fiber and a lovely oaty flavor. Use old-fashioned rolled oats for the best texture. Quick-cooking oats can be used in a pinch, but may result in a slightly less chewy muffin.

⅓ cup (39 g) chopped walnuts, plus extra for topping, optional: Walnuts add a delightful crunch and nutty flavor that pairs perfectly with carrots and spices. They also add healthy fats and protein. Feel free to substitute with pecans, almonds, or even raisins if you prefer. Toasting the walnuts before chopping can enhance their flavor even further.

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Instructions

Preheat and Prepare: Begin by preheating your oven to 375℉ (190℃). While the oven is heating up, prepare your muffin tin. You can either line a standard 12-cup muffin tin with paper liners for easy removal and cleanup, or grease each cup thoroughly with oil or cooking spray. Greasing is essential if you are not using liners to prevent the muffins from sticking.

Combine Wet Ingredients: In a large mixing bowl – yes, just one bowl! – add the grated carrots, unsweetened applesauce, eggs (or flax eggs), olive oil (or vegetable oil), vanilla extract, and light brown sugar. Using a whisk, thoroughly combine these wet ingredients until they are well blended and the brown sugar is mostly dissolved. This step ensures that the base of your muffin batter is smooth and consistent.

Incorporate Dry Ingredients: To the same bowl with the wet ingredients, add the baking powder, baking soda, salt, cinnamon, and ground nutmeg. Whisk these dry ingredients directly into the wet mixture. Whisk until everything is just incorporated. This method ensures that the leavening agents and spices are evenly distributed throughout the batter, preventing clumps and ensuring consistent flavor in every muffin.

Add Flour and Oats: Now, add the whole wheat flour and rolled oats to the bowl. Using a spatula or wooden spoon, gently stir until just combined. It is crucial not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in dense and tough muffins. Stir just until the flour and oats are incorporated and no streaks of dry flour remain. A few lumps in the batter are perfectly fine.

Fold in Walnuts (Optional): If you are using walnuts (or your preferred nuts or dried fruit), add the chopped walnuts to the batter. Gently fold them in using a spatula or spoon until they are evenly distributed throughout the batter. Folding ensures that the walnuts are incorporated without overmixing the batter.

Fill Muffin Cups: Using a spoon or ice cream scoop, portion the batter into the prepared muffin cups, filling each cup about ¾ of the way full. Leaving some space at the top allows the muffins to rise properly without overflowing. If desired, sprinkle a few extra chopped walnuts on top of each muffin for added visual appeal and a bit of extra crunch.

Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven, so it’s always best to check for doneness using a toothpick test. For even more accuracy, if you have a kitchen thermometer, you can check the internal temperature of a muffin. They are perfectly cooked when they reach an internal temperature of 200℉ (93℃). This ensures they are cooked through but not overbaked, maintaining their moist and tender texture.

Cool and Enjoy: Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 15 minutes. This allows them to set slightly and makes them easier to remove from the tin. After 15 minutes, you can transfer the muffins to a wire rack to cool completely. While they are delicious warm, they are also wonderful at room temperature and even the next day.

Store Properly: To store any leftover muffins, once they are completely cooled, place them in an airtight container. They will keep fresh at room temperature for 2-3 days, in the refrigerator for 4-5 days, or you can freeze them for up to a month. For freezing, wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw frozen muffins at room temperature or gently reheat them in the microwave or oven.

Nutrition

Serving Size: One Normal Portion
Calories: 200-250
Sugar: 12g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 35mg