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.

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One-Bowl Carrot-Spice Oatmeal Muffins

Prep Time 15 mins

Cook Time 14 mins

Servings 12 medium or 24 mini muffins

Breakfast

Canadian

Ingredients

  

1x2x3x

• 1 cup milk, at room temperature
• 1 teaspoon white vinegar
• 1 cup old-fashioned rolled oats
• 1 large egg at room temperature
• ¼ cup raw cane sugar
• ½ cup unsalted butter, melted and cooled slightly
• 1 cup + 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon freshly ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¾ cup grated carrots
• ½ cup dried cranberries

Instructions

 

• 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.

Last Updated on March 18, 2021 by Jennifer Pallian BSc, RD