THE RECIPE JOURNAL · Breakfast
Quick Carrot Oat Muffins from One Bowl
These muffins are a perfect blend of wholesome oats and sweet carrots, made effortlessly in just one bowl. They’re quick to prepare and ideal for a healthy breakfast or a tasty snack on the go.
FROM THE KITCHEN • Quick Carrot Oat Muffins from One Bowl
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F. Toss the carrots into a big bowl and give them a good mash with a potato masher until you have small, soft pieces. Stir in the brown sugar, oil, and egg until everything’s well combined. Next, add the flour, oats, baking powder, cinnamon, and salt. Mix gently with a wooden spoon just until the dry ingredients are moistened—don’t overdo it. Fold in the cranberries to spread them evenly through the batter. Scoop the mixture into 12 muffin cups lined with paper, then sprinkle the tops with pecans. Pop the tray in the oven and bake for about 25 minutes, or until a toothpick comes out clean. Let the muffins cool for 10 minutes before taking them out of the pan. If you want to save some for later, they freeze well for up to three months.
Why you’ll love it
These muffins are a perfect blend of wholesome oats and sweet carrots, making them both tasty and nutritious. They come together quickly in just one bowl, saving you time and cleanup. Plus, they’re great for a healthy breakfast or a quick snack any time of day.
How to serve
Serve these muffins warm with a little butter or cream cheese spread on top. They also pair nicely with a cup of tea or coffee for a cozy morning treat. For a more filling snack, enjoy them alongside a bowl of yogurt or fresh fruit.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to a week or freeze for up to three months. Reheat in the microwave or oven before serving to restore their soft texture.
