I just realized all four of my recipe posts start with “c.” How can you blame me, though? The best things in life start with “c”: carrots, Chipotle ?, chickpeas…CHOCOLATE.
But for this post, we’ll focus on carrots. Carrot cake MUFFINS, that is.
We’re not skimping out on carrots in these little muffins. Each bite is filled with a ton of sweet carrot flavor, with a hint of spice from cinnamon and nutmeg. Your house will smell like all the delicious fall aromas when you bake these. Hellooooo cinnamon, spice, and everything nice.
I wanted to make these gluten-free so: A. you can bake these babies for all your gluten-free friends, and B. I’m actually obsessed with oat flour.
I like to bake with oat flour because, even though I don’t eat gluten-free, I like the lightness that oats create. You won’t feel weighed down and bloated when you eat a few of these, which is sometimes how I feel if I eat the same amount of wheat muffins. Plus, oats have 16 grams of fiber in one cup. Eat ALL THE OATS.
Want some more oat flour recipes? I made chips with it last week! And I promise there’s more to come. Can’t stop won’t stop.
I know you’re going to read the directions and say, HOLY **** 425 degrees?!?! They’re going to burn!! Just trust me on this one. Baking them for a few minutes at a high temperature allows them to rise high initially; then you’ll kick the temperature down and all will be well. You’ll be stuffing your face with sweet carrot deliciousness in no time.
I opted for raisins and walnuts to fill these up, but I bet unsweetened shredded coconut and even dried pineapple would be absolutely amazing. We’re also using applesauce to replace some of the oil, and it adds natural sweetness so you won’t have to use a ton of sugar.
I love to make a batch of these muffins at the beginning of the week to have for a quick grab-and-go breakfast or an easy snack. These definitely come in handy for my super busy, never-ending college days. You could even smear one with your favorite nut butter or maple syrup (or both) and call it dessert!
I hope you enjoy these easy, vegan, gluten-free carrot cake oat muffins, and be sure to let me know in the comments or on Instagram if you try them!
- 2 tablespoons flax meal + 5 tablespoons water
- 1¾ cups oat flour
- ¼ cup rolled oats
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup applesauce
- 2 tablespoons coconut oil, melted, or grapeseed oil
- ¾ cup almond milk
- ¼ cup coconut sugar
- 1½ teaspoons vanilla extract
- ¾ cup-1 cup carrots, grated or finely chopped
- ¼ cup walnuts, chopped
- ¼ cup raisins
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with foil liners, or lightly grease the pan.
- In a medium bowl, place the flax meal and water. Mix; set aside in the fridge for 10-15 minutes.
- In a large bowl, mix the oat flour, oats, baking powder, cinnamon, baking soda, nutmeg, and salt until there are no chunks.
- When the flax egg is ready, add applesauce, oil, milk, sugar, and vanilla to the bowl. Whisk until fully combined.
- Make a well in the middle of the dry ingredients; pour the wet ingredients into the flour mixture. Stir together until the batter is just mixed, but do not overmix. You may have a few lumps; that's okay.
- Add the carrots, raisins, and walnuts and stir just a couple more times until mixed together.
- Pour the batter into the muffin cups ¾ of the way up each cup.
- Bake for 7 minutes at 425°F, then bake at 375°F for 20-22 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
- Let the muffins cool in the pan for 5-10 minutes.
Store these in an airtight container or bag at room temperature or refrigerated for up to 4 days. These can also be frozen and defrosted.
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