Flourless Carrot Cake Muffins

Good morning! I made a new muffin recipe for breakfast over the weekend that I couldn’t wait a minute longer to share – Flourless Carrot Cake Muffins. These muffins are packed with carrots, use oat flour and almond flour, and are naturally sweetened with pure maple syrup.

This recipe is similar to the Flourless Carrot Cake Oat Bars I posted last fall, in muffin form. I love all of the flavors of spring, and creating a healthier carrot cake for breakfast is at the top of my list.

This recipe contains no traditional flour, so I started by creating my own oat flour – simply grind one cup of old fashioned oats in a food processor. It only takes seconds to come together. Food & Wine also has great tips on baking with oat flour.

I also used a small amount of almond flour, and the best carrot cake flavors: shredded carrots, coconut, golden raisins, cinnamon, nutmeg, and vanilla.

Try one!

Flourless Carrot Cake Muffins
Yields: 12 muffins

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

1 cup old fashioned oats {ground into flour}
1/4 cup almond flour
4 medium carrots {or 1 1/2 cups shredded carrots}
1 cup unsweetened shredded coconut
1 Tablespoon coconut oil
1/2 cup golden raisins
2 ripe bananas {mashed}
2 eggs
1/3 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg 
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt

How to~
*Preheat oven to 350 degrees.
*Mix wet ingredients – shredded carrots, coconut oil, bananas, eggs, maple syrup, and vanilla extract.
*In a separate bowl, combine dry ingredients – oat flour, almond flour, shredded coconut, baking soda, and spices.
*Add dry ingredients to wet ingredients and mix until combined. Stir in golden raisins.
*Bake for 25 minutes.

{Adapted from Real Simple’s recipe for Healthy Banana Bread}

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