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