- VE
Gluten-Free Carrot Oat Muffins
These fluffy Gluten-Free Carrot Oat Muffins are packed with whole grain oat flour, plenty of grated carrot, and there’s no refined sugar or dairy. These carrot and oat muffins are wholesome, fluffy, and packed with warming spices and plenty of grated carrots. They’re so easy to make and they make a great meal prep breakfast or snack!
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees, and line a standard muffin pan with paper liners.
- Step 2
Place the coconut oil in a large bowl and if it’s solid, melt in the microwave for 30-40 seconds. Whisk in the coconut sugar, then add the eggs and whisk vigorously until frothy. Add the milk and vanilla, and whisk until incorporated.
- Step 3
Pour the oat flour over the top of the wet ingredients, and sprinkle over the baking powder, spices, baking soda and salt. Stir gently until almost combined, being careful not to over mix, then fold in the carrot and coconut.
- Step 4
Divide the batter between the (12) muffin cavities and top with walnut pieces.
- Step 5
Bake for 15-20 minutes, or until golden brown and the top of the muffin springs back when pressed gently. Remove from heat and cool on a wire rack for 10 minutes, then remove from the pan and cool completely.
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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