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One-Bowl Carrot-Spice Oatmeal Muffins

These easy oatmeal muffins are packed with carrots, cranberries and spice - and only one bowl required! 
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
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.