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Flourless carrot muffins on wire rack

Flourless Carrot Cake Oatmeal Muffins

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 

  • 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.

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

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.

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