One-Bowl Carrot Muffins
If you’re in the mood for some Spring baking, I have the perfect recipe for you! These One-Bowl Carrot Muffins are a no-mess, surefire way to please the ones around you and satisfy your craving for baked goods.
With simple ingredients and one bowl, you can whip up a nutritious muffin that the whole family will love. They make a great grab-and-go breakfast or snack – I especially love lathering one up with some creamy almond butter…yum!
Some features of this recipe are the whole grain flour (higher in fibre and richer in nutrients than white flour), the grated carrots (rich in fibre and vitamin A – plus you won’t even taste them!), and the fact that the recipe can easily be tailored to your dietary patterns. I made the recipe vegan by using a “flax egg” and coconut oil, but feel free to use a regular old egg and butter if that suits you better.
You’ll also need to crush up some walnuts to sprinkle on top of the muffins before baking, but I also think they would be just as tasty with crushed pecans as well! Feel free to experiment and let me know what works out for you!
Now these muffins are too tasty for a lengthy introduction. So without further ado.. let’s get to the recipe!!
One-Bowl Carrot Muffins
A simple and mess-free carrot muffin recipe. Made with whole grains and suitable for vegan/vegetarian diets.
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1/2 cup maple syrup
- 1 cup applesauce unsweetened
- 2 tbsp refined coconut oil, melted or butter, melted
- 1 tsp vanilla
- 1 cup grated carrots
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup chopped walnuts for topping
Prepare “flax egg” in a large mixing bowl by whisking the ground flaxseed and water. Let sit for 5 minutes. Preheat oven to 375F and grease or line a muffin tin.
To the flax egg, whisk in maple syrup and oil. Mix in applesauce and vanilla. Add carrots and mix to combine.
Add all dry ingredients (except walnuts) to the wet mixture in the bowl and stir until just combined – don’t over-mix!
Pour 1/4 cup batter per muffin tin and sprinkle chopped walnuts over the portioned out batter before baking. Bake for 20-25 minutes until golden and a toothpick comes out clean. Remove from oven, let cool for 5 minutes in the pan and then on a wire cooling rack.
Muffins will store well in an airtight container at room temperature for approximately 5 days.
As always, let me know how this recipe turned out for you! Leave a comment below and share a photo on Instagram tagging me!