Healthy Carrot Cake Muffins
When you're craving carrot cake but wanting something healthier and easier to make, these whole grain muffins are the perfect solution! (gluten-free, dairy-free and oil-free)
Servings: 10 muffins
- ½ cup non-dairy yogurt
- ⅓ cup honey or pure maple syrup
- 2 pasture-raised eggs
- 2 teaspoons vanilla extract
- 4 tablespoons almond butter please see notes for substitutions
- ¼ cup non-dairy milk
- 2 cups rolled oats certified gluten-free for allergies
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded carrots
- 1/2 cup chopped nuts (such as walnuts or pecans) optional
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first (yogurt, honey, eggs, almond butter, vanilla and milk) layer everything except the carrots and nuts into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the carrot and chopped nuts into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown. Allow to to cool for at least 10-15 minutes before stuffing in your face. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days.
Cashew butter, unrefined coconut oil or a different neutral flavored oil works well in place of the almond butter.
I have not tested these with flax eggs because in the past they haven't worked well for my blender muffin recipes. If you test them that way please let us know how they turned out!
If you'd like to make the icing as pictured, combine 1/2 cup powdered sugar with 1 tablespoon milk in a small bowl then whisk until smooth.
Calories: 166kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 199mg | Potassium: 214mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2209IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg