Carrot Cake Muffins

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These carrot cake muffins make a fun breakfast or snack on the go, but you can also frost them like cupcakes to make a festive Easter treat! They’re gluten-free and have no added refined sugar, but are super moist and delicious. I can’t wait to bake another batch… they don’t last long in my house! 

These Carrot Cake Muffins are a great replacement for those heavily processed carrot cakes found in supermarket bakeries, which are loaded with sugar and additives.

For example, this is what you’ll find in the Carrot Cake from Walmart’s bakery…

Sugar, Carrots, Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum), Bleached Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Vegetable Shortening (Palm Oil, Soybean Oil, Mono- And Diglycerides, Polysorbate 60, TBHQ and Citric Acid, Eggs, Pineapple, Pecans, Raisins, Semi-Sweet Chocolate (Sugar, Chocolate Liquor, Cocoa Butter, Butter Oil, Soy Lecithin, Vanillin, an Artificial Flavor), Modified Food Starch, Baking Soda, Cinnamon, Natural And Artificial Flavors, Salt, Baking Powder (Corn Starch, Bicarbonate of Soda, Sodium Aluminum Sulfate, Acid Phosphate of Calcium), White Syrup (White Syrup (Corn Syrup, Water, Fructose, Natural And Artificial Flavor, Salt, Potassium Sorbate, Natural Color (Glycerine Nd Beta Carotene), Yellow 5, Yellow 6.

Yikes. It’s really not worth your health to buy pre-made cakes like that. 

I like to use organic oat flour in my baking and it’s perfect in these muffins!

Oat flour is unrefined, full of fiber and compounds that help to reduce inflammation in the body. Oat flour is made from just 100% whole oats. In fact, if you can’t find oat flour at the store you can make your own by placing organic rolled oats in a food processor and pulsing until it has become a “flour-like” consistency. I also use almond flour in these muffins, but if you want the recipe to be nut-free, you can omit the almond flour and increase the oat flour to 2½ cups. They’ll be just as delicious!

Here are the step-by-step directions for making my Carrot Cake Muffins…

To get started, turn your oven on to preheat up to 350 degrees and get out a large mixing bowl. Add all the dry ingredients to the bowl (oat flour, almond flour, baking soda, baking powder, sea salt, and ground cinnamon) and whisk it all together until well combined… 

Pull out a smaller mixing bowl and crack in one pastured egg. Or, you can use a “flax egg” to make it vegan. Simply mix together one tablespoon organic ground flaxseed with three tablespoons water (Let it sit for 15 minutes to thicken before using.)

Whisk in one mashed banana, half a cup of maple syrup, 3/4 cup almond or coconut milk, and 1 1/2 teaspoons of vanilla extract. One quick way I use to mash the banana is by breaking it into chunks and placing it in a measuring cup. I then use a whisk to mash the banana down. Mix it all together well…

Pour the wet ingredients into the bowl with the dry ingredients and mix gently, just until combined…

Take about three medium sized carrots and shred them until you have 1¼ cups. Fold the carrots into the batter… 

Line a cupcake pan with liners and fill each cup until it’s about three-quarters of the way full…

Before I stuck them in the oven I topped each muffin with shredded coconut and pecans, but you can use any toppings you like. You can make a homemade streusel or top with cream cheese frosting after baking for a more decadent dessert. 

Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. I know once you smell ’em, you’re gonna be excited to take a bite, but it is best to let these muffins sit for a little while after taking out of the oven to cool completely so they don’t fall apart… don’t say I didn’t warn ya! 

Food Babe's Carrot Cake Muffins

 

Author:

Serves: 12

Ingredients

  • 1½ cups oat flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 1 banana, peeled and mashed
  • ½ cup maple syrup
  • ¾ cup almond or coconut milk
  • 1½ teaspoons vanilla extract
  • 1¼ cup shredded carrots
  • Optional toppings: shredded coconut, chopped nuts

Instructions

  1. Heat the oven to 350 degrees.
  2. In a bowl, add the dry ingredients and whisk to combine.
  3. In a separate bowl mix together the egg, banana, maple syrup, milk and vanilla.
  4. Pour the wet ingredients into the dry and mix gently until combined. Fold in the carrots.
  5. Line a cupcake pan with liners and fill until ¾ full. Top with shredded coconut or chopped nuts, if using. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Enjoy!

Notes

**Please choose all organic ingredients if possible.**

3.4.3177

Are you going to enjoy these muffins for breakfast or frost them for a treat? Let me know in the comments! And, please share this recipe with your loved ones. 

Xo,

Vani

 

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