These Carrot Cake Oatmeal Muffins are a healthy way to enjoy your favorite dessert for breakfast!
Carrot cake lovers of the world, can we take a moment of silence? I just brought my beloved carrot cake to the breakfast table. Carrot cake in the form of a healthy, hearty, filling, vegan, and gluten-free muffin.
Most of the time when I develop muffin recipes, it’s with the kids in mind. I think about what flavors they like, what they would enjoy. I’m not ashamed to say that this Carrot Cake Oatmeal Muffin recipe was developed with me in mind.
I’m the carrot cake lover in this family, and I wanted to create the perfect healthy muffin in one of my favorite flavors. A muffin that would pair perfectly with my morning coffee and wouldn’t be a complete sugar bomb that leaves me feeling foggy-headed.
That’s not to say these are just for me. Actually, these Carrot Cake Oatmeal Muffins are perfect for back-to-school time. These wholesome muffins are packed with nutrients and muffins are a great breakfast for busy mornings. You can make a double batch and freeze some for those weeks when you’re extra busy and don’t have time to even think about making muffins. Do it. You’ll be so happy you did.
These are made with rolled oats and oat flour. If you don’t have oat flour, you can easily blend some rolled oats in your blender until it is a fine flour. Make sure you get certified gluten-free oats if you want to ensure these are gluten-free.
These are also vegan muffins. I use bananas where an egg would typically be. The banana lends extra sweetness, but the flavor of banana doesn’t overwhelm. If you don’t want any banana flavor at all, you can add two eggs in place of the banana.
I also use coconut sugar. It lends a complex flavor and boasts a lower glycemic index than refined sugar. Get some–I promise you’ll fall in love with it!Print
Carrot Cake Oatmeal Muffins (Vegan and Gluten-free)
These healthy Carrot Cake Oatmeal Muffins are hearty, filling, and happen to be vegan and gluten-free!
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 mins
- Yield: 12
- Category: breakfast
- 2 cups old fashioned rolled oats
- 2 cups unsweetened vanilla almond milk
- 2 tablespoons apple cider vinegar
- 1 cup mashed banana (from about 2 bananas)
- 1/2 cup coconut oil, melted
- 1 cup grated carrot
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 2 1/2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Preheat the oven to 375 degrees. Oil and flour 12 muffin tins or line with paper or silicone liners.
- In a large bowl, combine the rolled oats, almond milk, and apple cider vinegar. Allow to soak for at least 30 minutes.
- Add the mashed bananas, coconut oil, grated carrot, vanilla extract, and sugar, and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Add the flour mixture to the wet ingredients and stir until combined.
- Fold in the raisins and walnuts.
- Using a heaping 1/3 cup, fill 12 muffin tins with the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Serving Size: 1 muffin
- Calories: 316
- Sugar: 13.8g
- Sodium: 307.7mg
- Fat: 13.7g
- Saturated Fat: 8.5g
- Carbohydrates: 43.8g
- Fiber: 4.4g
- Protein: 6.5g