Carrot-Spice Oatmeal Muffins

Actually the original are called “One-Bowl Carrot-Spice Oatmeal Muffins” from the very informative cookbook Brown Eggs & Jam Jars. (How cute is that name?) The book is loaded with great tips on “urban homesteading,” i.e., composting, gardening, and collecting rainwater to name a few. The author Aimée Wimbush-Bourque has an awarded food blog called Simple Bites that I should also mention, because it’s worth checking out. She and her team focus on whole foods, locally grown (if not right in her own backyard) and even closer to my heart- cooking with kids. Her recipes are easy to follow and yummy to eat! These muffins are a perfect morning treat you can feel good about; for those of us who love baked goods, but don’t want all of the normally applied sugar. It’s kind of like eating a baked bowl of oatmeal, lightly sweetened and packed with nutrition. Win!

Inspired  by Brown Eggs & Jam Jars:

Makes 12 medium or 24 mini muffins

1 cup Milk, at room temperature

1 tsp white Vinegar

1 cup old-fashioned Oats

1 Egg, at room temperature

1/4 cup raw cane Sugar

1/2 cup unsalted Butter, melted and cooled slightly

1 cup + 2 Tbsp Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 tsp freshly ground Cinnamon

1/4 tsp freshly ground Nutmeg

1 cup grated Carrots

1/2 cup dried Cranberries

Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.

Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.

Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter. I love the look of melted butter…

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.

Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.

Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.

 

Carrot-Spice Oatmeal Muffins

Ingredients

  • 1 cup Milk, at room temperature
  • 1 tsp white Vinegar
  • 1 cup old-fashioned Oats
  • 1 Egg, at room temperature
  • 1/4 cup raw cane Sugar
  • 1/2 cup unsalted Butter, melted and cooled slightly
  • 1 cup + 2 Tbsp Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp freshly ground Cinnamon
  • 1/4 tsp freshly ground Nutmeg
  • 1 cup grated Carrots
  • 1/2 cup dried Cranberries

Instructions

  1. Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.
  2. Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.
  3. Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.
  4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.
  5. Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.
  6. Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.
https://sadiesnest.com/carrot-spice-oatmeal-muffins/

 

13 comments

  1. These look great! We used to make carrot muffins at the bakery, and after they cooled we would fill them with cream cheese frosting….Of course you can’t just leave a hole on top, so we then had to pipe a decorative carrot on top with buttercream frosting 😉 It was one of our healthier options lol

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