0 from 42 votes
Healthy Carrot Orange Oat Muffins
The best healthy carrot orange oatmeal muffins that are super moist and made gluten-free with homemade oat flour. They are naturally sweetened with maple syrup and spiced with cinnamon, ginger, and orange zest. The perfect breakfast and snack!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 148 kcal
Course:
Breakfast , Snacks
Cuisine:
American , Universal
Ingredients
- 2 large eggs
- ¼ cup pure maple syrup
- ⅓ cup melted coconut oil
- ¼ cup almond milk or oat milk
- ¼ cup orange juice fresh
- 1 teaspoon vanilla extract
- 2 cups grated carrots 2 -3 large carrots peeled
- 2 cups homemade oat flour( not store-bought) spooned and leveled
- 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.
Cup of Yum
Notes
- Maple Syrup: Can substitute maple syrup with honey.
- NUT FREE: Leave out the walnuts to make this recipe nut-free.
- CARROT GRATING TIPS: Grate carrots by hand with a box grater or use the grating attachment on your food processor (easier).
- TO STORE: In an airtight container at room temperature for 4 days, refrigerator for 6 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave (if desired) before enjoying.
Nutrition Information
Calories
148kcal
(7%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
157mg
(7%)
Potassium
179mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3977IU
(80%)
Vitamin C
4mg
(4%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 148
% 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.