Healthy Carrot Orange Oat Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 muffins
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Calories
148 kcal
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Cuisine
American, International
Healthy Carrot Orange Oat Muffins
Description
This muffin recipe starts with whisking eggs, maple syrup, coconut oil, almond milk, orange juice, and vanilla extract to form a wet base. Oat flour made by grinding rolled oats is combined with baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to provide the dry ingredients. These are folded together gently before adding grated carrots, orange zest, and chopped walnuts.
Baked at 350°F, the muffins develop a lightly browned top with a moist interior characterized by the texture of shredded carrots and chopped walnuts. The orange zest adds a fresh, citrus aroma and flavor, complementing the warm spices. The nuts lend crunch and richness to the soft crumb. Optionally, rolled oats can be sprinkled on top before baking for texture.
These muffins store well at room temperature, refrigerated, or frozen, and can be thawed and reheated as needed. Maple syrup can be substituted with honey for sweetness. Omitting walnuts makes the muffins nut-free. Using homemade oat flour rather than store-bought produces better texture.
Maple syrup can be replaced with honey to adjust sweetness.Omit walnuts to make the muffins nut-free.Grate carrots by hand or use a food processor grater attachment.Store muffins airtight at room temperature for 4 days, in the refrigerator for 6 days, or freeze up to 3 months.Thaw frozen muffins overnight and warm in the microwave before serving.
Ingredients
- 2 large egg
- ¼ cup pure maple syrup
- ⅓ cup coconut oil melted
- ¼ cup almond milk or oat milk
- ¼ cup orange juice fresh
- 1 teaspoon vanilla extract
- 2 cups carrot 2 -3 large carrots peeled, grated
- 2 cups oat flour spooned and leveled, homemade, not store-bought
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ - ½ cup walnuts roughly chopped
- 2 tablespoon orange zest (about 1 large or 2 medium oranges)
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- Zest orange and set to the side.
- In a large mixing bowl, whisk eggs, maple syrup, coconut oil, milk, orange juice, and vanilla extract.
- In a blender, add about 2.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 2 cups worth of flour.
- Add homemade oat flour, baking soda, cinnamon, ground ginger, nutmeg, and salt to the large mixing bowl with wet ingredients.
- Use a spatula to fold in the grated carrots, orange zest, and walnuts, making sure not to overmix the batter, or the muffins will be tough
- Divide the batter evenly between the muffin cups and optionally top with a sprinkle of rolled oats.
- Bake for 20 - 24 minutes, or until a toothpick comes out clean.
Notes
- Substitute maple syrup with honey if preferred for sweetening.
- Exclude walnuts to accommodate nut-free diets.
- Use a box grater or food processor attachment to grate carrots evenly and efficiently.
- Keep muffins stored airtight at room temperature for up to 4 days, refrigerated for up to 6 days, or freeze for 3 months.
- When frozen, thaw muffins overnight in the fridge and warm briefly in the microwave before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 157mg | 7% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3977IU | 80% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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