Carrot cake muffins with oat flour

Oat Flour Carrot Cake Muffins (Gluten-Free)

Healthy carrot cake muffins made with oat flour.
Course Bread
Cuisine Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 muffins
Calories 136kcal
Author Lauren Goslin


  • 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


Calories: 136kcal | Carbohydrates: 22.9g | Protein: 3.5g | Fat: 4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 3.3g | Cholesterol: 23mg | Sodium: 95mg | Fiber: 2.5g | Sugar: 8.9g