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Freshly baked carrot oatmeal muffins in a muffin tin, ready to serve.

Carrot Oatmeal Muffins (One Bowl, No Mixer Needed)

Amber Bondar
These carrot oatmeal muffins are a simple one-bowl recipe made with oats, grated carrots, and brown sugar. They bake up soft and hearty with a lightly sweet flavor and a crumbly streusel topping, making them perfect for breakfast or an easy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Canadian
Servings 12
Calories 242 kcal

Equipment

  • Muffin Pan
  • mixing bowl
  • Tablespoon
  • Teaspoon

Ingredients
  

Carrot Oatmeal Muffin Base

  • 1 Cup All-purpose flour
  • 2 Tsp Baking powder
  • ½ Tsp Salt
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ¾ Cup Oats Large Flake
  • ½ Cup Brown Sugar
  • 1 Lrg Egg
  • 1 Cup Milk
  • ¼ Cup Neutral Oil
  • ¾ Cup Carrots Grated

Struesel Topping

  • ⅔ Cup All-purpose flour
  • ½ Cup Brown sugar
  • ¼ Cup Butter Softened
  • ½ Tsp Cinnamon

Instructions
 

  • Preheat oven to 400°F. Line a muffin tin with muffin liners or lightly grease with cooking spray.
  • In a large bowl, whisk together the egg, oil, and brown sugar for about 1 minute until slightly lighter and combined.
    1 Lrg Egg, ¼ Cup Neutral Oil, ½ Cup Brown Sugar
  • Add the milk and stir until smooth.
    1 Cup Milk
  • Add flour, baking powder, salt, cinnamon, nutmeg, and oats directly into the same bowl. Stir just until combined. Do not overmix.
    1 Cup All-purpose flour, 2 Tsp Baking powder, ½ Tsp Salt, ½ Tsp Cinnamon, ¼ Tsp Nutmeg, ¾ Cup Oats
  • Fold in the grated carrots until evenly distributed.
    ¾ Cup Carrots
  • In a small bowl, mix the streusel topping ingredients until crumbly.
  • Fill muffin cups. For regular muffins, fill to the top. For jumbo muffins, fill about ⅔ full.
  • Sprinkle streusel evenly over each muffin and gently press it into the batter.
    ⅔ Cup All-purpose flour, ½ Cup Brown sugar, ¼ Cup Butter, ½ Tsp Cinnamon
  • Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 5–10 minutes before removing. Muffins will be soft at first and firm up as they cool.

Notes

  • These muffins have a soft, oat-based texture and will bake with a flatter top rather than a high dome. This is normal for this style of batter.
  • Freshly grated carrots blend more smoothly into the batter and create a softer texture than pre-shredded carrots.
  • This recipe is designed as a one-bowl method, making it a good option for beginner bakers or quick baking days.
  • This recipe works well for make-ahead baking and can be stored or frozen for easy breakfasts throughout the week.

Nutrition

Calories: 242kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 13mgSodium: 217mgPotassium: 120mgFiber: 1gSugar: 19gVitamin A: 1489IUVitamin C: 0.5mgCalcium: 90mgIron: 1mg
Keyword breakfast, brunch, easy baking recipe, grab and go snacking, muffins, sweet snacking
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