What’s not to like about a muffin?
They make a great on-the-go breakfast, snack, or pre-workout bite, and they can usually be crammed full of nutrition from fruit, nuts, or even veggies, like carrot and zucchini.
One of my biggest issues with some of the ‘muffin’ recipes I’ve come across is the amount of sugar. For me, if you’ve got half as much sugar as you do flour in a recipe, you have a cupcake, not a muffin.
I say this now so that you are aware that I like my muffins healthy and lightly sweetened, with the focus more on flavor from spices and add-ins (carrots and raisins in this case).
My favorite way to eat these Fall-spiced treats is with a drizzle of coconut oil and a sprinkle of sea salt.
Healthy carrot cake muffins made with oat flour.
- 1 1/2 c. oats ground into flour (or 1 c. oat flour) (I use Country Choice Organic Oats)
- 1 t. baking powder
- 1/2 t. baking soda
- 1/4 t. sea salt
- 1/8-1/4 t. powdered stevia extract obviously, use more for a sweeter muffin
- 3/4 t. cinnamon
- 1/2 t. ginger
- 1/4 t. nutmeg
- 1/8 t. cardamom
- 1/3 c. buttermilk I make my own by adding 1 teaspoon lemon juice or apple cider vinegar to a measuring cup, then adding enough milk to equal 1/3 cup
- 1 T. oil I use olive, but any will work
- 2 T. honey or maple syrup
- 1 egg lightly beaten
- 1/2 t. vanilla
- 3/4 c. finely grated carrot about 2 medium-sized carrots
- 1/4 c. raisins optional
- Preheat the oven to 425 degrees.
- Mix together the ingredients for your buttermilk, if making your own.
- Mix the dry ingredients (oat flour, baking powder, salt, stevia, and spices).
- Mix the wet ingredients (egg, oil, honey or maple syrup, vanilla, and buttermilk).
- Mix the dry ingredients together with the wet ingredients.
- Fold in the carrots and raisins (if using) last.
- Using paper muffin cups or a well-oiled muffin pan, fill seven cups about 3/4 of the way full.
- Bake for 12-14 minutes, until a toothpick comes out clean.
- Cool and serve!
Nutrition facts are based on using unsweetened almond milk mixed with one teaspoon of lemon juice, honey, olive oil, and the optional raisins. Weight Watchers points (new system): 4
This recipe makes seven good-sized muffins, each of which contain only four grams of fat. Here’s an interesting comparison between one muffin and one apple:
MUFFIN APPLE
CALORIES 136 95
SUGAR 8.9 g 18.9 g
CARBS 22.9 g 25.1 g
PROTEIN 3.5 g 0 g
Less carbs, less sugar, AND more protein? Sounds pretty good!
I know many of you have egg allergies and/or are vegan and, while I haven’t tried it myself, I believe these could work with a chickpea ‘egg’ (1/4 cup of chickpea flour plus 1/4 cup of water). I can’t vouch for anything having to do with flax or chia, since I have allergies to both.
Thanks to everyone who voted on my Facebook page for which recipe you wanted to see today! I’m aiming to get the salad up next week. 🙂
What is your favorite kind of muffin?
I’ve always enjoyed raisin/bran muffins as well as blueberry.
Shared with: Create It Thursday
Rachel says
This was awesome. I subbed the spice mix for two tbsps of pumpkin spice. Instead of carrots I did a small apple diced. And I threw a tiny bit of brown sugar and oats on the top so of each. They turned out awesome and not overly sweet. The diced apple added some moisture!
Trish says
I LOVE this recipe! You are my favorite blogger!!
woof! says
Someone used your picture and copied your recipe on her blog and claimed as her own. :/
https://pwincessfoodies.wordpress.com/2015/11/06/oat-flour-carrot-cake-muffins-gluten-free-nut-free/
Awesome pics and recipe, btw!
Lauren says
Argh, thanks for letting me know!
Elaine says
When I first started baking, I really didn’t want to buy flour for some reason. However, I did have oatmeal, so this was the first muffin recipe I ever tried. I really enjoyed these muffins, and I love that they don’t contain tons of sugar.
Lauren says
Thanks so much Elaine!
Bridy says
These are so good!
I used bought buttermilk.
My daughter hates raisins so I made them without, but they would be very good with the raisins.
Lauren says
I’m so happy you enjoyed them Bridy! 🙂
Bridy says
I am on batch #2. The kids ate them all before I could grab a second one.
Maybe I should out raisins in these ones! Haha
MaElena says
Hi Lauren,
I want to bake this with my little baby for her brother, she is very excited about doing this 😉
The thing is that the only species I have right now is vanilla extract and fresh ginger. Do you think it will be a nice addition?
Love your healthy recipes and specially the gooey brownies with avocado chocolate cream… just amazing taste. Thank you for sharing goodness 😉
Buena vibra
Lauren says
Hi MaElena,
Both vanilla and ginger sound like they would be delicious in this recipe! Go easy on the ginger though, as it can be a very powerful taste. Thank you for your nice comment! 🙂
Mike@TheIronYou says
Since there’s carrot, these muffins count as a veggie portion, right? 😉
Lauren says
Haha, but of course! 😀
Natasha Palmer says
I made these today. I added the raisins, I think without them they wouldn’t have been sweet enough for me. I don’t have stevia so I used a teaspoon of raw sugar instead and I used the maple syrup option. Very good and I am so happy to satisfy my craving for carrot cake with these healthier muffins. Thanks!
Lauren says
Thanks Natasha! I do tend to stay on the less sweet side with my muffins, so I’m happy you found a way to make them that works for you! 🙂
Gabby @ the veggie nook says
These look awesome! And I also do coconut oil sea salt on baked goods! Really give it a “butter” feel!
Matt @ Runner Savvy says
There look delicious!
pennyodell says
Looks great. I wonder how it would be with almond flour?
Lauren says
Hi Penny,
If you’re looking for something grain-free, you might try this: https://www.oatmealwithafork.com/2013/07/15/%E2%99%A5lovers-carrot-cake%E2%99%A5-grain-free-nut-free/