Healthy Carrot Muffins - These delicious muffins are made with oat flour and a modest amount of sweetener. Gluten-free and nut-free.
These healthy carrot muffins make a great on-the-go breakfast, snack, or pre-workout treat.
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).
Tips when baking with oat flour
Because oat flour lacks gluten, you'll find many recipes with added gums or starches.
I personally don't tolerate either of those options, and, in addition, starches greatly increase the carbohydrate content of a recipe.
The good news is that oat flour recipes can work without added gums or starches.
In this recipe, for example, an egg is included. Eggs are immensely helpful when baking gluten-free, and they actually ADD protein and nutrients to the recipe instead of empty carbs.
Dryness and crumbling can also be mediated by not over baking the muffins.
Ingredients and substitutions
- Oat flour
- Baking powder
- Baking soda
- Sea salt
- Spices (cinnamon, ginger, cloves)
- Buttermilk - See the Recipe Notes below on how to make your own.
- Oil - Grapeseed and olive are my favorite oils to use; melted coconut oil or melted butter would also work.
- Maple syrup
- Egg - Ground flax or chia eggs can both be used to make substitute 'eggs'. These alternatives work very well in muffin recipes.
- Vanilla extract
- Grated carrot
- Raisins (optional)
Mix the dry ingredients in a large bowl; mix the wet ingredients together in a separate bowl.
Gently mix the dry and wet ingredients together, along with the grated carrot, to create the batter.
Divide the batter among nine muffin cups and bake until springy to the touch.
Top these with a slather of butter or coconut oil, and, if you need it, a little drizzle of honey.
To make your the buttermilk, add one teaspoon of apple cider vinegar to 1/3 cup of milk of your choice.
To lower the sugar even more, replace one tablespoon of maple syrup with one tablespoon of water, and add in a dash/drop(s) of stevia for extra sweetness.
These unbleached muffin cups work well with all of my muffin recipes.
Healthy Carrot Muffins
- 1 cup oat flour 120 grams
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ⅓ cup buttermilk see Notes on how to make your own
- 2 Tablespoons oil I like olive or grapeseed
- 2 Tablespoons maple syrup see Recipe Notes above for lower sugar option
- 2 Tablespoons applesauce
- 1 large egg
- ½ teaspoon vanilla
- ¾ cup finely grated carrot about one large carrot
- ¼ cup raisins optional
- Preheat the oven to 350 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!
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday