Oat Flour Carrot Cake Muffins - Healthy, delicious treats that are made with ONE flour, no starches or gums, and less sugar. Gluten-free and nut-free.
Baking as therapy
Who's baking up a frenzy lately?!
I like to bake something at least once a day. From cookies to cakes, casseroles and muffins, the act of baking is my thang.
With school over for the summer here, Jade and Nat have been in the kitchen more. They enjoy looking up recipes from both my site and others.
Oat flour as a primary flour
In my experience with oat flour, which is considerable, it can work without added gums or starches.
However, because of the lack of gluten, it can tend to crumble a bit easier than whole wheat or all-purpose flours. This is mediated in this recipe by the addition of an egg.
Dryness and crumbles can also be avoided by not overbaking the muffins.
These make a great on-the-go breakfast, snack, or pre-workout bite.
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. The focus is more on flavor from spices and add-ins (carrots and raisins in this case).
Top these with a slather of butter or coconut oil, and, if you need it, a little extra drizzle of honey.
Oat Flour Carrot Cake Muffins (Gluten-Free)
- 1 c. oat flour
- 1 t. baking powder
- ½ t. baking soda
- ¼ t. sea salt
- ¾ t. cinnamon
- ½ t. ginger
- ¼ t. cloves
- ⅓ c. buttermilk see Notes on how to make your own
- 1 T. oil I like olive or grapeseed
- 2 T. maple syrup see Notes for lower sugar option
- 2 Tbsp applesauce
- 1 egg
- ½ t. vanilla
- ¾ c. finely grated carrot about 2 medium-sized carrots
- ¼ c. raisins optional
- Preheat the oven to 375 degrees.
- Mix the dry ingredients together in a medium bowl.
- In a separate bowl, mix the wet ingredients.
- Add the wet ingredients to the dry mix and stir gently until just moistened.
- Fold in the carrots and raisins (if using).
- Fill nine paper muffin cups about 3/4 of the way full.
- Bake for 10-12 minutes, until tops are springy to the touch. As with any muffin, don't overbake or they will be dry!
To make your the buttermilk, add one teaspoon of apple cider vinegar to a measuring cup and add in enough milk of your choice to equal 1/3 cup total.
To lower the sugar even more, replace one tablespoon of maple syrup with one tablespoon of water.
Add in a dash of stevia for extra sweetness.
Some of the items I use in this recipe include: