These healthy and guilt-free Carrot Cake Muffins are not only quite easy to make, but also will make your mouth water. They are so flavorful and also loaded with healthy ingredients. Crispy on the outside and moist on the inside, they make the perfect treat, whenever your sweet cravings set in. Perfect for when you are on the go and want to enjoy a healthy snack or breakfast.
This Healthy Carrot Cake Muffins are:
- Healthy
- Easy
- Gooey
- Delicious
- Vegan friendly
- Mouth watering
- Free from any dairy or eggs
- Refined sugar free
- Oil free
- Tasty
What ingredients to use?
These Carrot Cake Muffins definitely do taste like a treat! However, they are made with super healthy ingredients. So yes, definitely gonna be having one for breakfast! Or maybe 7….
For this recipe you will need:
- Oat Flour
- Carrots
- Banana
- Maple Syrup
- Soy Milk
- Flax Seeds
- Pecans
- Walnuts
- Almond Butter
- Cinnamon
- Baking Powder and Baking Soda
That’s it! I personally enjoy using wholesome ingredients in my recipes- Especially when the recipe tastes this good!!
How to make oat flour?
I love incorporating oat flour in my baking recipes. It’s a great alternative to all purpose flour and a much healthier choice for me. Making oat flour at home is quite easy. You will need a food processor or a blender though. And of course you will need oats as well. It doesn’t really matter if you are using rolled oats or quick oats. Put the oats in a blender or food processor and blend until smooth. That’s it – now you got yourself some oat flour.
What about storage?
As I already said before, these Healthy Carrot Cake Muffins are great to enjoy on the go. However, if you have ever baked muffins before you probably know that sometimes when you store them they can get quite soggy. So how to prevent soggy muffins? Well, I’ve got you sorted.
- Let the muffins cool down completely before attempting to store them.
- Line an airtight storage container with paper towels.
- On top of the paper towels, place your muffins.
- Place additional paper towels on top of the muffins.
- Close storage container and place them somewhere at room temperature.
Using this storing method, these Healthy Carrot Cake Muffins will last up to 5 days.
Other sweet treats
It’s no secret that I enjoy sweet foods. Sometimes I love having them for breakfast, sometimes as an occasional treat. However, I always focus on keeping them as healthy as possible. So here are some sweet and healthy recipes for you:
All of them taste incredibly delicious. So feel free to check them out.
Finally, if you make these Healthy Carrot Cake Muffins at home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration you can follow my Pinterest Account.
Healthy Carrot Cake Muffins
Equipment
- Food Processor or Blender
Ingredients
For the Dry Ingredients
- 2 1/2 cups Oats
- 1/2 cup Pecans
- 1/2 cup Walnuts
- 2 tsp Cinnamon
- 1 tbsp Baking Powder
- 1 tbsp Baking Soda
For the Wet Ingredients
- 1 cup Soy Milk
- 1 whole Banana
- 1 cup Carrots
- 1/2 cup Maple Syrup
- 3/4 cup Almond Butter
For The Flax Egg
- 3 tbsp Flax Seeds
- 3 tbsp Water
Instructions
- First, start making your Flax Egg. In a small container or glass, mix together Flax Seeds with Water. Set aside.
- Preheat the oven to 165C°.
- Next, prepare the Oat Flour by putting the Oats in a blender or a food processor. Blend until smooth or until it forms a floury consistency.
- Roughly chop up the Walnuts and Pecans. In a box grater or a food processor, shred the carrots.
- In a bowl, combine the Oat Flour, Cinnamon, Baking Powder, Baking Soda, chopped Walnuts and Pecans. Whisk until everything is well combined.
- In a food processor or blender, blend Banana, Soy Milk and Maple Syrup. Blend until smooth.
- Pour the wet mixture from the food processor/blender onto the dry mixture. Mix everything together until a thick batter forms.
- Next, fold in the shredded Carrots, Almond Butter and the Flax Egg. Make sure, that the ingredients are evenly distributed throughout the batter.
- Divide the batter evenly into a greased or lined muffin tray. The batter will approximately make about 10 normal sized muffins. Bake for about 35-45 minutes at 165C°, or until the tops are golden and a toothpick comes out cleanly!
Notes
- Almond Butter can be substituted with any nut butter of your personal preference.
- Soy milk can be substituted with any other plant-based milk of your personal preference.
- Flax Seeds can be substituted with Chia Seeds.