Carrot Oatmeal Muffins
These easy carrot oatmeal muffins are packed with carrots, cranberries and spice - and only one bowl required!
Servings: 12
Ingredients
- 1 cup buttermilk
- 1 cup old-fashioned rolled oats
- 1 large egg at room temperature
- ½ cup brown sugar
- ½ cup unsalted butter melted and cooled slightly
- 1 ⅛ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup grated carrots
- ½ cup dried cranberries
Instructions
- Combine buttermilk 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.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 216mg | Potassium: 101mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1649IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 1mg