Healthy Carrot Cake Muffins (Fan Favorite!)
These healthy carrot cake muffins are made in a blender with rolled oats, apple, carrots, and maple syrup: no flour, just cozy wholesome flavor! They’re naturally gluten-free and perfect to meal prep for healthy breakfast and snacks.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 12
Ingredients 12
- 1 ½ cups diced apples, skin on
- 2 large eggs
- 2 cups Old Fashioned rolled oats, plus more for topping
- ¼ cup olive oil
- ½ cup pure maple syrup (see Notes)
- 1 teaspoon each baking soda, baking powder, and vanilla
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 2 cups shredded carrots (large grate)
- ½ cup raisins
Method 5
- 01
Preheat the oven to 350°F.
- 02
To the blender, add the apples, eggs, oats, olive oil, maple syrup, baking soda, baking powder, vanilla, cinnamon, ginger, nutmeg, and kosher salt . Blend everything on high for a minute or two until a smooth batter forms.
- 03
Allow to sit for 5 minutes (I use this time to grate the carrots), then fold in grated carrots and raisins.
- 04
Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups (see Notes). Sprinkle tops with a few oats.
- 05
Bake for 28 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store airtight at room temperature for 3 to 4 days, refrigerated for up to 10 days or frozen for up to 3 months.
Provenance
- recipe-clones/acouplecooks-data
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