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Oat flour carrot cake muffin recipe
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Oat Flour Carrot Cake Muffins (Gluten-Free)

Healthy carrot cake muffins made with oat flour.
Course Bread
Cuisine American
Keyword Carrot, Gluten-Free, Low sugar, Muffins, Oatmeal
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 9 muffins
Calories 83kcal
Author Lauren Goslin

Ingredients

DRY INGREDIENTS:

  • 1 c. oat flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. sea salt
  • 3/4 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. cloves

WET INGREDIENTS:

  • 1/3 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
  • 1/2 t. vanilla
  • 3/4 c. finely grated carrot about 2 medium-sized carrots
  • 1/4 c. raisins optional

Instructions

  • 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!

Notes

Nutrition facts are based on low-fat buttermilk, olive oil, and two tablespoons of maple syrup. No raisins were included. WW Points: 3

Nutrition

Calories: 83kcal | Carbohydrates: 12.3g | Protein: 2.4g | Fat: 2.8g | Cholesterol: 3mg | Fiber: 1.4g | Sugar: 3.9g