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As the world becomes increasingly health-conscious, the demand for nutritious snacks has surged. One delightful option that perfectly fits this trend is the carrot oatmeal muffin. These muffins not only satisfy cravings but also pack a powerful nutritional punch, making them an ideal choice for those seeking a wholesome treat. With their natural sweetness from carrots and the hearty texture provided by oats, carrot oatmeal muffins are becoming a beloved staple in kitchens around the globe.

Easy One-Bowl Carrot Oatmeal Muffins

Looking for a nutritious snack that satisfies your cravings? Try these Simple Delight Carrot Oatmeal Muffins! They're packed with wholesome ingredients like rolled oats and carrots, offering high fiber and essential vitamins. Perfect for breakfast or a mid-afternoon treat, these muffins are versatile and customizable. Add nuts or dried fruits for texture and flavor. Enjoy a homemade snack that is delicious and supports your health goals!
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Ingredients
  

1 cup rolled oats

1 cup grated carrots (about 2 medium carrots)

1 cup almond milk (or any milk of choice)

1/2 cup honey or maple syrup

1/3 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.

    Combine Wet Ingredients: In a large mixing bowl, combine the rolled oats, grated carrots, almond milk, honey (or maple syrup), vegetable oil, and vanilla extract. Stir well until all the wet ingredients are thoroughly mixed.

      Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.

        Combine Mixtures: Gradually add the dry ingredients into the wet mixture. Stir until just combined. Avoid overmixing to keep the muffins light and fluffy.

          Add Extras: If desired, fold in the chopped walnuts or pecans and raisins or dried cranberries.

            Scoop into Muffin Tin: Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins