One Bowl Carrot Cake Muffins

Easy and healthy! One Bowl Carrot Cake Muffins, packed with carrots, apples, nuts and cranberries are the perfect grab and go breakfast or snack this holiday season!

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Baking season is here! Warm spices, ovens on, tasty treats, and… elastic pants! Don’t you hate that pudgy feeling we get from eating 24/7. Along with being crazed out of our minds and always on the go, I can only handle so many sweet treats during the holidays and really try to keep it somewhat manageable for my kiddos too.

Instead of cookies and brownies and cakes, I try to fill the house with goodies like our Pumpkin Oat Chocolate Chip Loaf Cookies or these super healthy and ridiculously easy One Bowl Carrot Cake Muffins.

carrot cake muffins

My hubs loves carrot cake. It’s his favorite! And that love has trickled down to my kids. What’s not to like? Carrots, nuts, cranberries, apples, spices. All kinds of goodness.

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Best part, I swap out some of the flour for oats, keep them moist with healthy buttermilk, brighten them up with orange zest, and make prep super easy with my new Veggie Bullet.

It’s literally a shredding magician (and spiralizer too)! I’m obsessed with it.  The chute shoots the apples and carrots directly into my mixing bowl for the easiest One Bowl Carrot Cake Muffins ever! Check out our Brussels Sprouts & Potato Pancakes also made with this dynamo kitchen must-have.

carrot apple muffins prep

veggie prep system

One Bowl Carrot Cake Muffins
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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 3 dozen

One Bowl Carrot Cake Muffins

Ingredients

  • 2 cups Shredded Carrots
  • 2 cups Shredded Apples
  • 1 1/2 cup Buttermilk
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Dark Brown Sugar
  • 1/2 cup Vegetable or Canola Oil
  • 1 1/2 cup All-Purpose Flour
  • 1 cup Old-Fashioned Oats
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Apple Pie Spice (or Pumpkin Pie Spice)
  • 1/2 teaspoon Kosher Salt
  • 1 cup Craisins
  • 1 cup Chopped Walnuts
  • 1/2 tablespoon Orange Zest

Instructions

  • Preheat oven to 350 degrees. Line muffin tins with paper liners or spray with non-stick baking spray. Combine all ingredients into a bowl or mixer and mix on low until well combined. Scoop into muffin tins using large ice cream scoop. Bake for 20 minutes or until golden brown and tester comes out clean.
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