• February 17, 2015

    One-Bowl Carrot-Spice Oatmeal Muffins


    If you follow me on Instagram, you might remember that I was super excited to get my hands on a hot-off-the-press copy of Brown Eggs and Jam Jars, by the lovely Aimée Wimbush-Bourque of Simple Bites.

    Aimée is based out of Montreal, and her book is a beautiful tribute to urban homesteading and delicious, comforting meals for the family table. The recipes follow the seasons, and are interspersed with with fascinating tutorials on things truly homemade – from sugaring off maple trees, to building raised garden beds, to canning and preserving. And, fellow Canadians, she has included an ample number of nostalgic Canadian dishes – like Quebec Tourtière, Nova Scotia seafood chowder, and Maple Cider Baked Beans.

    I’m sharing her recipe for One-Bowl Carrot-Spice Oatmeal Muffins today! I love warmly-spiced muffins, and the oatmeal adds nice texture.

    Food styling tip!  I always reserve some of the add-ins from cookies, scones, muffins, etc. to arrange on top before baking.  Here, I planted some oats and cranberries.  It’s an attractive finish and shows off what’s inside.

    Before you get started, keep in mind that the oats need to soak for an hour. I really preferred the muffins on the first day, so if they don’t all get gobbled up, I recommend popping them in the freezer right away to keep them oven-fresh. They’ll thaw in 30 minutes at room temperature, or in 20 seconds in the microwave.

    One-Bowl Carrot-Spice Oatmeal Muffins

    These easy oatmeal muffins are packed with carrots, cranberries and spice - and only one bowl required! 
    Prep Time: 15 minutes
    Cook Time: 14 minutes
    Total Time: 29 minutes
    Course: Breakfast
    Cuisine: Canadian
    Servings: 12 medium or 24 mini muffins
    Author: Jennifer Pallian BSc, RD


    • 1 cup 250 mL milk, at room temperature
    • 1 teaspoon 5 mL white vinegar
    • 1 cup 250 mL old-fashioned rolled oats
    • 1 large egg at room temperature
    • 1/4 cup 60 mL raw cane sugar
    • 1/2 cup 125 mL unsalted butter, melted and cooled slightly
    • 1 cup + 2 tablespoons 280 mL allpurpose flour
    • 1 teaspoon 5 mL baking powder
    • 1/2 teaspoon 2 mL baking soda
    • 1/2 teaspoon 2 mL salt
    • 1/2 teaspoon 2 mL freshly ground cinnamon
    • 1/4 teaspoon 1 mL freshly grated nutmeg
    • 3/4 cup 175 mL grated carrots
    • 1/2 cup 125 mL dried cranberries


    • Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.
    • Preheat oven to 375°F (190°C). Line a twelve-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.
    • 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 (75 mL) measuring cup to scoop batter into muffin tins.
    • Bake until light brown and tops spring back when gently touched, 12 to 14 minutes. Cool in pans for a few minutes, then transfer muffins to a rack to cool completely.
    Tried this recipe?tag @foodess

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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