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Carrot Cake Muffins with Oat and Yogurt Recipe

What really takes these little muffins to the next level is the cream cheese frosting. Not only does it add a bit of sweetness and moisture, it creates a delicious savory/salty combination that is so great on carrot cake. This makes them feel much more indulgent while staying on the healthier side.

These muffins have a light texture and a fine crumb, contain no refined sugar, minimal oil, and have two cups of grated carrots in the batter. They are lightly spiced with the warm taste of cinnamon, ginger and nutmeg. These Carrot Oatmeal Muffins contain no wheat flour.

These muffins are also gluten-free (if you use certified gluten-free oats) and can easily be made nut-free by replacing the almond butter with soy nut butter and the almond milk with another non-dairy milk such as rice or soy. . You can also make them vegan by replacing the egg with a banana, but some of the flavor will come through.

INGREDIENTS FOR CARROT CAKE MUFFINS RECIPE WITH OAT FLOOR AND YOGURT

  • 2 cups (160 g) rolled oats, gluten-free as needed
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup (120 ml) unsweetened almond milk
  • 1/4 cup (64 g) almond butter
  • 1/2 cup (100 g) coconut palm sugar*
  • 2 teaspoons (10 ml) of vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 slightly heaped cup (120 g) grated carrots
  • Optional: 1/2 cup (80 g) raisins or nuts

HOW TO MAKE CARROT CAKE MUFFINS WITH OAT FLOOR AND YOGURT RECIPE

  • Almond Flour – You must use blanched almond flour or superfine almond flour, NOT almond flour. Even though they are all basically almonds, almond meal still contains their skins. This will create a dense muffin instead of a fluffy one.
  • Baking soda – gives muffins rise and fluffiness.
  • Cinnamon and Allspice – Essential spices for any good carrot muffin recipe. Extra cinnamon gives it a kick!
  • Coconut Oil OR Butter – Softened coconut oil or butter. I prefer to use coconut oil, but both can be used.
  • Eggs – room temperature eggs.
  • Maple Syrup – Adds a subtle sweetness to the muffins and adds moisture.
  • Grated Carrots – What’s a carrot cake without grated carrots? You will use a full cup for these muffins.
  • Walnuts – optional, but add crunch and texture to the muffins.

Add the dry ingredients to a large bowl and mix well. Then add the rest of the ingredients, except for the carrots and walnuts. Once the dough is ready, stir in the carrots and walnuts, if using. Divide batter into 12 muffin tins, lined with muffin tins. Remove from the oven and let cool completely in the tins before filling.

These Carrot Cake Muffins are very easy to make. Preheat oven to 400 degrees and line a standard muffin tin with paper liners. Grate carrots by hand directly into a measuring cup or process in a food processor. This can be done in advance!

Put the coconut oil in a large bowl and if it is solid, melt it in the microwave for 30-40 seconds. Beat in the coconut sugar, then add the eggs and beat vigorously until frothy.

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