Oatmeal Carrot Cake Muffins
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
37 mins
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Servings
10 Muffins
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Calories
302 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Oatmeal Carrot Cake Muffins
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Whole grain healthy Carrot Cake Muffins made with oats instead of flour! A great option for those who love carrot cake but enjoy keeping baked goods lower in sugar and fat.
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Ingredients
- 2 cups quick oats*
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 2 large eggs
- 2/3 cup unsweetened applesauce
- ½ cup pure maple syrup
- 4 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 2 cups grated carrots
- 2/3 cup unsweetened shredded coconut optional
- 2/3 cup raw pecans or walnuts chopped
- 1/3 cup raisins
Instructions
- Rinse the carrots well and use a box grater to grate them. You need two cups of shredded carrot, which is about 2 medium-sized carrots or one large carrot.
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin papers. This recipe makes 12 small muffins or 10 larger muffins.
- Transfer the oats to a high-powered blender and blend for 60 seconds, or until a flour forms. Add in the baking powder, sea salt, ground cinnamon and ground ginger (the dry ingredients) and blend for 10 seconds longer or until all of the dry ingredients are well-mixed.
- Transfer the eggs, applesauce, pure maple syrup, avocado oil, and vanilla extract to a large mixing bowl. Mix the wet ingredients well until everything is combined.
- Pour the flour mixture into the large bowl with the wet ingredients and mix until a smooth batter forms.
- Add in the grated carrots, shredded coconut, chopped pecans, and raisins. Mix well until the carrot cake ingredients are evenly distributed throughout the muffin batter.
- Pour the batter into the prepared muffin pan, filling the muffin cups ⅔ of the way up for smaller or all the way up for larger muffins. If you’d like, sprinkle the batter with extra shredded coconut.
- Bake on the center rack of the preheated oven for 22 to 26 minutes, or until the muffins are golden brown on top and are cooked through.
- To check for doneness, insert a digital thermometer into the center of one of the muffins. Muffins are fully cooked when they reach an internal temperature of 190 degrees Fahrenheit. For the best results, bake the muffins to an internal temperature of 190 to 205 degrees Fahrenheit (no more, no less). This is the best tip for achieving the best results every single time!
- Allow the muffins to cool to room temperature before removing the paper liners to eat. If you try peeling off the muffin papers when the muffins are still warm, you’ll lose some muffin to the paper. You can remove the muffins from the muffin tin 15 minutes after they come out of the oven, or you can allow them to finish cooling completely in the muffin tin.
Notes
- *You can also use 1 ¾ cups of gluten-free all-purpose flour or oat flour.
- *You can also use 1 ¾ cups of gluten-free all-purpose flour or oat flour.
Nutrition Information
Show Details
Serving
1muffin (of 10)
Calories
302kcal
(15%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
33mg
(11%)
Sodium
363mg
(15%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 10Muffins
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1muffin (of 10) | |
| Calories | 302kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 363mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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