These healthy carrot muffins are gluten-free, dairy-free and made with 100% unrefinedingredients. They require just one bowl and are so easy to make!
Before I dive into these healthy carrot muffins, I want to take a moment to say THANK YOU. Thank you for supporting this little business of mine and helping me pursue this dream.
As many of you know, pre-COVID I was the head baker at a local cafe. I LOVED my job, but made the very tough decision to leave once the pandemic hit. While it took me a couple of months to accept the situation, I made a conscious effort to change my perspective: I now had time to do things I previously never had time to do. Food photography had always been an interest of mine, but I never had the energy while working in a professional kitchen. I definitely miss my former co-workers and customers, but I am so happy that I have this new community to share healthy recipes with!
Anyways, let's talk about these healthy carrot muffins. As a creature of habit, I had gotten into a chocolate chip banana muffin routine. But one day, I found myself banana-less and craving muffins. With a pretty empty fridge, I turned to the sad, neglected carrots that had been sitting there for weeks.
I don't know about you, but I'm not a fan of carrot cake variations. I enjoy a slice of carrot cake once in a while, but carrot cake muffins are a hard pass for me. Instead of adding raisins and nuts, I thought it would be fun sub in coconut shreds. The addition of coconut balances out the earthiness of the carrots and makes these muffins SO DELICIOUS.
The best part about these gluten free, dairy free muffins? They have ZERO refined ingredients in them. They're made with a mixture of almond flour (hello, protein) and oat flour. Not familiar with oat flour? It's literally just ground oats. That's it.
Frequently Asked Questions
Where do I find those pretty muffins liners?
I can never find tulip liners locally, but I've had a lot of luck through Walmart and Amazon. These are the ones that I purchased and love. Of course, if you can't get your hands on them, you can use regular muffin liners. Just adjust the baking time accordingly (see notes).
Can I make this vegan?
I have not personally tried making them vegan, so please let me know if it works out well. If omitting egg, I would think a flax egg or apple sauce would work best.
I can't find oat flour. Can I just use more almond flour?
I would not recommend making with 100% almond flour because the texture will be off. If you don't have oat flour, you can actually make your own in just one step. Blend old-fashioned oats in a high speed blender until light and powdery.
Can I use coconut flakes instead of shreds?
I have not baked with coconut flakes because I think their size would make it hard for the muffin to bind well. Instead, I would recommend adding a sprinkling of shreds on top!
Let's recap. These muffins are:
Perfect for on-the-go
High in protein
Require one bowl
Looking for more healthy breakfast ideas? Take a look at these favorites:
- ½ cup (150g) maple syrup
- ½ cup (128g) milk
- 4 eggs (~210g)
- 2 teaspoons vanilla extract
- 2 cup (300g) packed almond flour
- 1.5 cup (186g) gluten-free oat flour
- ½ cup (44g) gluten-free oats
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ⅔ cup (142g) finely grated carrot
- ⅔ cup (60g) shredded coconut
- Pre-heat oven to 350 F
- Line muffin tin with 7 liners and spray inside of liners with cooking spray to prevent sticking
- Whisk all wet ingredients in a medium sized bowl
- Add dry ingredients to wet, and mix very will
- Fold in shredded carrot and coconut
- Divide the batter evenly among the liners (about 2 scoops per liner)
- Optional: top with extra oats, coconut, or sugar
- Bake for 30 to 35 minutes. Remove when muffins are firm to the touch or when toothpick shows few crumbs
- Transfer to baking rack to cool
Muffins can be stored in the refrigerator for up to one week or for several months in the freezer.
If you do not have extra large liners, you can make 14 regular sized muffins. Adjust baking time to ~25 minutes.
Make sure to use shredded coconut vs flakes. Coconut flakes will make it harder for the muffin to bind, resulting in a flakier crumb.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 106mgSodium: 366mgCarbohydrates: 34gFiber: 7gSugar: 8gProtein: 14g