Description
Delicious and moist Healthy Carrot Cake Muffins made with whole wheat flour and oats, perfect for a comforting treat any time of the day.
Ingredients
Scale
- 1 1/2 cups grated carrots
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Optional: raisins or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the grated carrots, flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the applesauce, almond milk, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in any optional ingredients like raisins or walnuts.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
For a nut-free version, leave out walnuts and add a handful of extra oats. These muffins can be stored at room temperature for up to three days or frozen for up to two months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot cake muffins, healthy muffins, easy baking