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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!