Healthy Carrot Cake Muffins
These healthy carrot cake muffins have all the flavors of a classic carrot cake, but in muffin size. Made with wholesome ingredients, these muffins are a healthy option for a quick snack or breakfast on-the-go.
Servings: 12
Equipment
- Muffin pan
- Muffin liners (paper or reusable)
- Whisk
Ingredients
- 1 ¼ cup oat flour
- ¾ cup almond flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup plain yogurt
- ¼ cup avocado oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrot
- ½ cup raisins
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.
- In a large mixing bowl, add the oat flour, almond flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. Stir with a whisk to combine.
- In a separate small mixing bowl, add the large eggs, maple syrup, yogurt, oil, and vanilla extract. Whisk well to combine.
- Add the egg mixture to the flour mixture and stir just until mixed with a wooden spoon. Stir in the grated carrot and raisins.
- Transfer batter to the prepared muffin pan. Bake for 18-20 minutes or until the center is set. (You can test with a toothpick.) Allow to cool for at least 10 minutes in the pan before transferring to a wire rack to cool the rest of the way.
Nutrition
Serving: 1muffin | Calories: 200kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Fiber: 2g | Sugar: 9g