These fluffy Carrot Oat Flour Muffins are packed with whole grain oat flour, plenty of grated carrot, and and topped with crunchy walnuts. They come together in one bowl and are the perfect meal prep breakfast or snack!

Carrot oat flour muffins on a wire rack.

It’s always a good day when breakfast tastes like one of your favorite cakes. These Carrot Oat Flour Muffins are like eating carrot cake for breakfast — no frosting necessary!

There are a whopping two cups of grated carrot in the batter, and it’s lightly spiced with the warm flavors of cinnamon, ginger, and nutmeg. 

The are muffins you can feel good about as they’re made with whole grain oat flour, which lends a soft texture and tender crumb. They’re also dairy-free, gluten-free and refined sugar free.

I adore these muffins, and they get rave reviews every single time. 🙂

If you love the flavors of carrot cake, be sure to try my carrot cake baked oatmeal! It’s topped with a cream cheese glaze and makes a special meal prep breakfast or brunch option.

Gluten-free carrot muffins with oat flour with paper liner removed.
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Why you’ll love this recipe

  • These oat flour carrot muffins are wholesome, fluffy, and packed with warming spices and plenty of grated carrots.
  • There’s no refined sugar, minimal oil, and they’re both dairy- and gluten-free.
  • They come together quickly and are so easy to make.
  • They make an easy meal prep breakfast and they’re freezer friendly.

Recipe ingredients

I loaded up these gluten-free carrot muffins with my favorite mix-ins and spices! I provided acceptable ingredient substitutions in the notes below whenever possible.

Carrot and oat muffin recipe ingredients
  • Oat flour. Use certified gluten-free oat flour if gluten intolerant. See my post on How to Make Oat Flour to make your own, or purchase your favorite store-bought brand.
  • Carrots. You’ll need 2 cups of grated carrots, which is equivalent to about 3 medium carrots. They may be peeled or unpeeled.
  • Coconut sugar. Substitute the coconut sugar with maple sugar, granulated sugar, or brown sugar.
  • Almond milk. I used unsweetened almond milk in this recipe, but you may substitute it with your favorite dairy or non-dairy milk.
  • Coconut oil. The coconut oil may be substituted with your favorite oil.
  • Eggs. Two large eggs are essential to provide structure to the muffins.
  • Spices. These carrot and oat muffins include cinnamon, ground ginger and nutmeg, but the spices can be customized with what you have on hand.
  • Add-ins. Unsweetened shredded coconut and walnuts are optional add-in’s. The muffins can be customized with your favorite add-in’s such as raisins or pecans.

See the recipe card below for the full list of ingredients and quantities.

How to make carrot oat flour muffins

These carrot oat flour muffins are extremely easy to prepare. They include a few basic ingredients, and minimal prep is involved.

Pro tip: Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.

See the recipe card below for full instructions.

Photo collage showing how to make carrot muffins with oat flour.
  1. Whisk the coconut oil, coconut sugar, and eggs until frothy, then whisk in the almond milk and vanilla extract.
  2. Add the oat flour, baking powder, spices, baking soda, and salt. Whisk until no lumps remain.
  3. Fold in the grated carrot and coconut until well incorporated.
  4. Divide the batter evenly between (12) muffin cups and top with walnut pieces. Bake at 400 degrees F for 18-20 minutes or until set.
Gluten-free carrot cake muffins in muffin pan.

Tips for success

  • Measure the oat flour accurately using the spoon-and-level method.
  • Use room-temperature eggs and yogurt for more even mixing.
  • Do not overmix the batter or the muffins may become dense.
  • Toss the blueberries with oat flour before folding them into the batter to help prevent them from sinking.
  • Allow the muffins to cool completely before removing the liners for the best texture.

Storage & freezing

  • Store oat flour carrot muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Carrot and oat muffins cut in half on a wire rack.

More oat flour muffin recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Carrot oat flour muffins on a wire rack.

Carrot Oat Flour Muffins

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
Carrot Oat Flour Muffins are packed with whole grain oat flour, plenty of grated carrot, and there's no refined sugar, gluten, or dairy. They're so easy to make and they make a great meal prep breakfast or snack!
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Equipment

Ingredients

  • 1/3 cup coconut oil
  • 3/4 cup coconut sugar sub with maple sugar, granulated or brown sugar
  • 2 large eggs
  • 3/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 cups grated carrot 3 medium carrots
  • 1/3 cup unsweetened finely shredded coconut optional
  • 1/2 cup walnut pieces optional

Instructions 

  • Preheat the oven to 400 degrees, and line a standard muffin pan with paper liners.
  • Place the coconut oil in a large bowl and if it’s solid, melt in the microwave for 30-40 seconds. Whisk in the coconut sugar, then add the eggs and whisk vigorously until frothy. Add the milk and vanilla, and whisk until incorporated.
    1/3 cup coconut oil, 3/4 cup coconut sugar, 2 large eggs, 3/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
  • Pour the oat flour over the top of the wet ingredients, and sprinkle over the baking powder, spices, baking soda and salt. Stir gently until almost combined, being careful not to over mix, then fold in the carrot and coconut.
    2 cups oat flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 2 cups grated carrot, 1/3 cup unsweetened finely shredded coconut
  • Divide the batter between the (12) muffin cavities and top with walnut pieces.
    1/2 cup walnut pieces
  • Bake for 15-20 minutes, or until golden brown and the top of the muffin springs back when pressed gently. Remove from heat and cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Notes

  • Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.
  • The coconut and walnuts are optional add-in’s and may be omitted.  Raisins or pecans are also great additions.
  • Store leftover muffins at room temperature for up to 2 days or in the fridge for up to one week.  They may also be frozen for up to 3 months.

Nutrition

Serving: 1muffin, Calories: 233kcal, Carbohydrates: 28g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 186mg, Fiber: 2g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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