Healthy Carrot Cake Muffins
Healthy and deliciously spicy and slightly sweet. Muffins that are full of quality ingredients and loaded with fiber. A healthy version of a carrot cake minus the pineapple.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time37 minutes mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: carrot cake muffins, dairy-free, gluten-free carrot cake muffins, healthy carrot muffins, no-nuts recipes, plant-based, vegan banana carrot muffins
Servings: 14 Muffins
Calories: 208kcal
Author: Mary Krick
- 2 Tbsp Ground flax seeds
- 6 Tbsp Warm Water
- 1/2 cup Old-fashioned rolled oats ~ certified gluten-free if needed
- 1/2 cup Non-dairy milk
- 3/4 cup Oat flour ~ certified gluten-free if needed
- 1 cup One-To-One gluten-free flour blend ~ such as King Arthur Measure-For-Measure or regular all-purpose flour if you are not gluten-free
- 1/2 tbsp Baking powder ~ corn-free if needed
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tbsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1 Ripe banana
- 1/3 cup Unsweetened applesauce
- 1 + 1/4 cup Grated carrots
- 1/3 cup Pure maple syrup
- 1/4 cup Coconut oil melted ~ or olive oil
- 3/4 cup Chopped Walnuts ~ omit for nut-free
- 3/4 cup Raisins
Preheat oven to 375-degrees F.
Line a muffin tin with silicone or paper liners.
In a large mixing bowl add rolled oats and non-dairy milk together. Mix well and set aside.
In a small bowl mix 2 tablespoons of ground flax seed with 6 tablespoons of warm water. Mix very well and set aside to thicken.
In a small mixing bowl add flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir to combine.
Add flax mixture, mashed banana, grated carrots, pure maple syrup, and melted coconut oil to oat and milk mixture. Mix together well.
Stir in flour mixture and stir to combine.
Fold in chopped nuts and raisins.
Fill muffin cups 3/4 full and bake for 20 minutes or until toothpick inserted comes out clean.
Remove the muffins from the oven and let them sit for 10 minutes. If you used silicone liners I suggest removing the muffins from the liners and let them continue to cool on a wire rack.
Cool muffins completely before storing in an airtight container.
You can store the muffins at room temperature for about 4-5 days. Freeze for longer storage.
Serving: 1Muffin | Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 140mg | Potassium: 279mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1952IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg