Flourless Carrot Cake Oatmeal Muffins

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Flourless Carrot Cake Oatmeal Muffins are healthy, gluten-free carrot muffins that are tender and fluffy, made with oat flour and no refined sugar!

I’ve been eating so many carrots lately, I may grow big ears and start hopping around.  Yes, it really is getting that out of hand. 

Normally I buy the big bags of organic carrots, but after encountering too many flavorless carrots in those bags, I started buying the bunches with the gorgeous carrot tops.

Those carrots are life changing, and so are the carrot tops!

I’ve been buying bunch after bunch and making recipes like carrot soup, carrot top pesto (both recipes coming soon!), and these healthy carrot oatmeal muffins.

No wonder I show no signs of slowing down on the carrot eating front.

I love carrot cake, and since I can’t eat it all the time, I enjoy creating healthier recipes to satisfy my carrot cake cake cravings.  See my carrot cake baked oatmeal, coconut oil carrot oatmeal cookies, and these coconut carrot cake protein donuts for more ideas! 

These healthy carrot cake muffins have a light texture and a tender crumb, contain no refined sugar, minimal oil, and have a whopping two cups of grated carrot in the batter.

They’re lightly spiced with the warm flavors of cinnamon, ginger and nutmeg.  The best part?  These carrot oatmeal muffins don’t contain any wheat flour.

I rarely eat wheat flour anymore because it doesn’t agree with me, so I’ve been experimenting a lot with gluten-free flours. 

Oat flour is one of my favorite gluten-free flours, and I’m super happy that this recipe was such a success with just oat flour.  Just look at the domes on these muffins!

Oh, and did I mention that you only need one bowl for this recipe?  It just keeps getting better. 🙂

Is oat flour gluten-free?

Oats and oat flour are naturally gluten-free, but trace amounts of gluten may be found in oats and oat flour that aren’t labeled certified gluten-free because of the manufacturing process.

If you’re gluten intolerant, be sure to purchase certified gluten-free oat flour such as Bob’s Red Mill.

Can I substitute rolled oats for the oat flour?

Absolutely!  Simply use 2 cups of rolled oats in place of the oat flour, and blend all ingredients except for the carrots, coconut and walnuts in a blender until smooth.  Fold in the carrots and coconut and proceed as directed.

How to make flourless carrot cake oatmeal muffins

It’s super easy to prepare these gluten-free carrot cake muffins.  Preheat the oven to 400 degrees, and line a standard muffin pan with paper liners.

Grate your carrots by hand right into a measuring cup, or process in a food processor.  This can be done in advance!

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.

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.

Divide the batter between the (12) muffin cavities and top with 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.

Recipe tips and substitutions

As I mentioned, rolled oats may be used in place of oat flour.  Simply process everything but the carrot, coconut and walnuts in a blender until smooth.  Fold in the carrots and coconut, and proceed as directed.

The coconut oil may be replaced with your favorite oil.

If you’re not a fan of coconut, omit it altogether, and the walnuts may be substituted with your favorite nuts or omitted as well.

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Flourless Carrot Cake Oatmeal Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Flourless Carrot Cake Oatmeal Muffins are healthy, gluten-free carrot muffins that are tender and fluffy, made with oat flour and no refined sugar!

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Ingredients

• 1/3 cup coconut oil
• 3/4 cup coconut sugar
• 2 large eggs
• 3/4 cup unsweetened almond 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
• 1/2 cup walnut pieces

Instructions

1. Preheat the oven to 400 degrees, and line a standard muffin pan with paper liners.
2. Grate your carrots by hand right into a measuring cup, or process in a food processor. This can be done in advance!
3. 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.
4. 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.
5. Divide the batter between the (12) muffin cavities and top with walnut pieces.
6. 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

• *The same amount of rolled oats may be used in place of the oat flour. Simply blend all ingredients except for the carrots, coconut and walnuts in a blender until smooth. Fold in the carrots and coconut, and proceed as directed.
• Substitute the coconut oil with your favorite oil, the coconut sugar with maple syrup or granulated sugar, and omit the coconut and walnuts if you prefer.
• Store leftover muffins in the fridge for 3-5 days in an air tight container. Heat for 10 seconds and enjoy! Muffins are also freezer friendly.
• Be sure to use certified gluten-free oat flour or oats if gluten intolerant.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 233 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 186mg Carbohydrates: 28g Fiber: 2g Sugar: 14g Protein: 5g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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