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Muffin on a flower napkin with butter on top.
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Healthy Carrot Muffins

Healthy carrot muffins made with oat flour.
Course Bread
Cuisine American
Keyword Gluten-Free, Low sugar, Nut-free
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 9 muffins
Calories 97kcal
Author Lauren Goslin

Ingredients

DRY INGREDIENTS:

  • 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

WET INGREDIENTS:

  • 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

Instructions

  • 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!

Notes

Nutrition facts are based on low-fat buttermilk and olive oil. No raisins were included.
Weight Watchers points: 4

Nutrition

Calories: 97kcal | Carbohydrates: 12.2g | Protein: 2.4g | Fat: 4.4g | Cholesterol: 3mg | Fiber: 1.4g | Sugar: 3.9g