Oat Flour Carrot Muffins
These oat flour carrot muffins are made with oat flour, applesauce, honey, coconut oil and a tasty mix of spices similar to carrot cake!
Servings 10
Calories 204kcal
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
*To make vegan replace the honey with agave syrup and the egg with a flax egg. To make a flax egg, combine 1 Tbsp. flax with 3 Tbsp. water. Stir and place in the refrigerator for 15 minutes while preparing the rest of the recipe. Add to recipe in place of egg.
Nutrition
Calories: 204kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 200mg | Potassium: 199mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2160IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 1.2mg