Healthy Carrot Cake Muffins
These healthy carrot cake muffins are made in a blender with rolled oats, apple, carrots, and maple syrup: no flour, just cozy wholesome flavor! They’re naturally gluten-free and perfect to meal prep for healthy breakfast and snacks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Baked Good, Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Ingredients
Scale
- 1 1/2 cups diced apples, skin on (1 medium apple)
- 2 large eggs
- 2 cups Old Fashioned rolled oats, plus more for topping
- ¼ cup olive oil
- 1/2 cup pure maple syrup (see Notes)
- 1 teaspoon each baking soda, baking powder, and vanilla
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- 1/4 teaspoon nutmeg
- ¼ teaspoon kosher salt
- 2 cups shredded carrots (large grate)
- ½ cup raisins
Instructions
- Preheat the oven to 350°F.
- To the blender, add the apples, eggs, oats, olive oil, maple syrup, baking soda, baking powder, vanilla, cinnamon, ginger, nutmeg, and kosher salt. Blend everything on high for a minute or two until a smooth batter forms.
- Allow to sit for 5 minutes (I use this time to grate the carrots), then fold in grated carrots and raisins.
- Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups (see Notes). Sprinkle tops with a few oats.
- Bake for 28 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for up to 10 days or frozen for up to 3 months.
Notes
- Muffin size: You can also make 12 shorter muffins, but I like to make them tall. If you make 12 start checking the bake time earlier, around 25 minutes.
- Maple syrup: I always use syrup labeled Grade A: Dark Color Robust Taste. I find it adds the most nuanced flavor.
Find it online: https://www.acouplecooks.com/healthy-carrot-cake-muffins/