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carrot cake muffins, gluten, dairy, and egg-free
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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
Cook Time20 minutes
Total Time37 minutes
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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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