These oat flour carrot muffins are made with oat flour, applesauce, honey, coconut oil and a tasty mix of spices that will remind you of carrot cake!
Oh yum, more baked goods! These oat muffins are so dang good. Nice and spice filled with a crunch from nutty pecans. They’re like a bowl of oatmeal, but sooo much better. Yup, for reals. I don’t know about you, but I’d take a muffin over oatmeal any day.
There’s no denying that these should be part of your regular breakfast or snack regimen. And if you’re vegan, this recipe can work out just fine for you with two easy substitutions: Use a flax egg or egg replacement and swap the honey with agave syrup.
For the rest of us without dietary restrictions, you’ll be happy to hear that the ingredients will rock your socks. I’m not going to lie, they do taste hearty, not like your standard white flour muffin that are essentially a cupcake without frosting. BUT, don’t click away! They’re still absolutely delicious!
There can be middle ground between cardboardy crap muffins and sugar-laden cupcake muffins.
Eating well doesn’t have to (and shouldn’t!) taste bad. Sub out the bad with the good without sacrificing flavor. In this day and age, we have so many good options, there’s really not a solid reason not to.
The ingredients
Speaking of wholesome ingredients, these oat flour carrot muffins are absolutely loaded with them. Carrots being the obvious (duh), but beyond that, we’ve got oats and other good stuff.
Applesauce helps add moisture in one of the best ways possible. Last year I had a stockpile of homemade applesauce that I canned myself during a serious Martha Stewart-inspired canning phase. I’m missing the boat on that this year though and just used store bought applesauce. I love buying those little 4 oz. containers because its just the right amount for a recipe like this.
All that being said, you can sub with yogurt if you don’t have applesauce on hand. No problem. In fact, the texture is really great with yogurt so if you’re not dairy-free, feel free to give that a go.
And there’s no refined sugar in these tasty little creations. It’s honey all the waaaay baby. As with anything, moderation is key. I mean, it’s still sugar folks. There is less sugar, but they still have an irresistible sweetness to them that you want in a muffin.
Next we’ve got coconut oil and the rest of the gang. So good and delicious!
So ingredients aside, back to the muffins themselves. Have you tried making oat flour yet? If not, do it!!! Its so incredibly easy. I don’t even have a fancy blender (although I lust over them), and just make oat flour in my crappy old $40 Ninja. Hey, it works just fine.
No judgements on the blender you use, just do it. Nike style.
I made chocolate cupcakes out of oat flour a while back. Chocolate peanut butter cupcakes. Gawwwd, they were so damn good! These are a little heartier due to the carrot and pecans, but it’s a similar concept really. Oat flour is where its at.
I know this isn’t really a fall recipe, but can we call it one since the carrots are orange? Good, glad you’re letting me have that one. I am working on some actual legitimate fall recipes for you so there’s definitely more to come on that note.
Bring on the pumpkin!
Oat Flour Carrot Muffins
Ingredients
- 2 ½ cups rolled oats (use gluten free oats if needed)
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 ½ tsp. cinnamon
- ¼ cup melted coconut oil
- ½ cup applesauce (yogurt can be used instead)
- 1/3 cup honey
- 2 tsp. vanilla
- 1 egg*
- 1 cup grated carrot
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350° Fahrenheit (177° C).
- Add oats to food processor or blender and blend into a powder (its okay if it has some of the hull left in pieces, but the majority should be finely ground). Add baking soda, baking powder, salt, and cinnamon and pulse to mix in.
- In a medium sized bowl, combine coconut oil, applesauce, honey, and vanilla and mix with a hand mixer. Add the egg and mix thoroughly.
- Add dry ingredients from food processor into the wet ingredients and pulse hand mixer to combine (don’t over mix!).
- Use paper towels to squeeze excess moisture from grated carrot. Add carrot to batter. Add chopped pecans and stir several times to mix in.
- Prepare muffin tin by spraying with cooking spray or lining with muffin cups. Pour batter into prepared tin, making ten muffins.
- Bake for 16 – 18 minutes until cooked through and a toothpick inserted into the middle comes out clean. Let cool for 10 minutes before eating. Store in a sealed container for up to four days.
Notes
Nutrition
did you make this recipe?
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