Easter is in a week and I know there are a million carrot cake recipes coming at ya right now. You’re probably sick of seeing another carrot cake recipe, but I promise, this one is a keeper! If you are looking for something a little healthier than your traditional carrot cake, but still want all the same yummy carrot cake flavors, these healthy muffins are for you! Guilt-free, healthy carrot cake muffins you will feel good about eating and sharing with your whole family. Even your little toddlers will love them. I know a lot of muffins are packed with tons of unhealthy fats and sugars. These muffins are wholesome, oil-free, nutritious, filled with healthy fats, and only lightly sweetened with some pure maple syrup. You can have them for breakfast, as a snack, or dessert. I didn’t put frosting on these because I wanted to keep them healthier and lower in sugar, but feel free to put your favorite frosting on it for a little sweeter treat. I personally enjoy them best without frosting. The flavors are even better the next day too, as it had time to meld together, and it gets a little sweeter and softer. YUM. They are also gluten-free, vegan, and oil-free.

Ingredients

1 1/2 cup oat flour
1/2 cup almond flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsps cinnamon
1/4 tsp nutmeg
1 cup finely shredded carrots (about 3 carrots)
scant 1/2 cup pure maple syrup
2 tbsps tahini (or any drippy natural nut butter)
1/3 cup natural unsweetened applesauce
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
2 tsps vanilla extract
1/2 cup unsweetened almond milk (or any non-dairy milk)
1/2 cup unsweetened shredded coconut

Instructions

Preheat oven to 350 degrees and line a muffin pan with 12 liners.
Make flax egg by combining the ground flaxseed with water in a small bowl. Let it sit for 5-10 minutes to gel up.
In a medium bowl, add oat flour, almond flour, baking soda, salt, cinnamon, and nutmeg. Whisk to combine.
In a large bowl, add carrots, maple syrup, tahini, applesauce, flax egg, vanilla extract, and almond milk. Whisk until well combined.
Add dry ingredients to wet. Use a spatula or wooden spoon and mix until just combined. Don’t overmix. Fold in shredded coconut.
Divide batter evenly into the 12 muffin liners. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean and they are lightly golden on top.
Let it cool in the pan for 10 minutes then remove and let it cool completely on a wire rack.
Enjoy!
Store in an airtight container on the counter for 2 days or in the fridge for 5 days.

Servings: 12 muffins

Author: valeria.chao

Healthy Carrot Cake Muffins (vegan, gluten-free, oil-free, refined sugar free)