Healthy Carrot Cake Muffins

These Carrot Cake Muffins are gluten-free, dairy-free, low sugar, and the perfect way to sneak some extra veggies in!

I used oat flour to make these Healthy Carrot Cake Muffins. Oat flour is one of my favorite flours to use because it’s a super cheap (but still healthy) gluten-free flour and it is so simple to make at home! All you have to do is add oats to a blender or food processor and blend until you reach a flour-like consistency. It also makes muffins super fluffy!

I made these muffins in the blender because it makes the process quick with little to no cleanup time. If you do not have a high-powered blender, you can buy oat flour at the store and mix the ingredients by hand… still pretty quick and easy!

These are delicious with and without the frosting. If I skip the frosting, I love adding a spoonful of peanut butter on top… espeically when they are still hot so it gets nice and melty (heart eyes)

These Healthy Carrot Cake Muffins freeze really well so you can always freeze half the batch and thaw overnight or simply pull one out and stick it in the microwave whenever a craving hits!

For this recipe you will need…

• oats or oat flour
• bananas (the spottier, the better!)
• eggs
• coconut sugar (I like using coconut sugar because it is less processed but you can also use cane sugar)
• coconut oil
• carrots
• vanilla extract
• baking soda
• spices (ginger, nutmeg, and cinnamon)
• walnuts and raisins are optional add-in’s— but in my opinion, they make this recipe!

Enjoy!! x

Print Recipe

5 from 1 vote

Healthy Carrot Cake Muffins

Course: Breakfast, Dessert, Snack

Keyword: banana, blender, carrot cake, dairy free, easy, gluten free, healthy, low sugar, muffins, oat flour

Servings: 12 muffins

Ingredients

• 2 cups oats (or 2 cups oat flour)
• 2 bananas (the spottier, the better)
• 2 eggs
• 1/2 cup coconut sugar
• 1/4 cup coconut oil (melted + cooled)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (or allspice)
• 1/4 tsp ginger powder
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1 cup grated carrots
• 1/3 cup raisins
• 1/3 cup walnuts

For the maple cashew icing

• 1/3 cup cashew butter (any nut butter will work)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• pinch sea salt

Instructions

• Preheat oven to 350F. Add oats to blender and blend until you reach a flour-like consistency (read above for instructions if you do not have a blender).
• Add in all ingredients except carrots, raisins, and walnuts and blend again 
• Stir in carrots, raisins, and walnuts.
• Transfer batter to muffin tin and smooth out the tops with a spoon.
• Bake 30-35 min at 350F.
• Microwave all icing ingredients in a bowl for 15 seconds, stir, and spread onto muffins!