Healthy Carrot Muffins are tender, fluffy and packed with wholesome whole grain oat flour! There's no refined sugar, they're dairy and gluten-free, and they're great for meal prep breakfast!
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.
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 3 days or in the fridge for up to one week. They may also be frozen for up to 3 months.