Healthy Carrot Cake Oatmeal Muffins (gluten free and vegan)

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. These Carrot Cake Muffins are sweet, soft, and incredibly yummy! They are the ultimate healthy muffins that pack the best of carrot cake flavors into a handheld treat.

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.

Carrot cake muffins are a delicious twist on the classic carrot cake. They are healthy, versatile, and perfect for on-the-go snacking or breakfast. Plus, they are a great way to sneak some extra veggies into your diet. If you want to make them more fun, top them with a melt-in-the-mouth frosting and enjoy! (Try the healthy maple cream cheese frosting I use with these Carrot Cake Cupcakes!)

Why You’ll Love This Recipe

Classic Carrot Cake Flavors: This recipe takes all the heart-warming flavors of carrot cake and puts them into fun-sized muffins. Whether you’re baking a batch for breakfast for the week, girls’ night-in or a coffee date, or taking them to a backyard picnic, they’ll be a hit!

Simple Ingredients: Don’t let the long list of ingredients scare you from trying the recipe. Most are pantry staples; you can get the rest at your nearest grocery store. If you’re a carrot cake lover, you can make this recipe throughout the season.

Healthy Recipe: These yummy and tender carrot cake muffins are healthy enough for kids to pack as lunch. You can even let them grab a few as an evening snack. They are packed with fiber from rolled oats, potassium from bananas, and B vitamins from carrots.

Easy Breakfast Option: If you have a few leftover muffins in the fridge, you’re sorted for breakfast the next day. They taste just as delicious out of the fridge as they do when they’re warm.

Recipe Ingredients–What You Need

Old Fashioned Rolled Oats: Don’t be surprised! You know I love adding oats to so many of my muffins. Rolled oats will make our delicious muffins more filling, healthy, and tender.

Unsweetened Vanilla Almond Milk: I like almond milk for its neutral flavor, but it’s entirely your choice. You can use coconut milk or any other dairy-free milk that you have on hand, or if you don’t need these to be dairy free, go with regular milk.

Apple Cider Vinegar: The fluffier, the better, right? Well, that’s what ACV is here for. It’ll react with baking soda to give you some seriously puffy muffins. It’s like using buttermilk! Plus, it’s a great gut health booster!

Mashed Banana: Bananas are super healthy. They are loaded with fiber, vitamins B6 and C, and potassium, making our yummy carrot cake muffins much healthier. Also, adding mashed bananas will make the muffin batter smoother and naturally sweeter. These replace eggs in this recipe, so if you’d rather, use two eggs in the place of these bananas.

Melted Coconut Oil: Coconut oil was my fat of choice here, but avocado oil will also work well here.

Grated Carrots: Carrots are the MVP of our recipe, so pick the best ones. They should be bright and smooth-skinned. If you’re getting one with tops attached, make sure they are cheery and green, not wilted and pale.

Vanilla Extract: This one can make anything smell heavenly! But don’t overdo it, or you’ll end up with bitter, only vanilla-smelling muffins!

Coconut Sugar: Hello, sweetness! Coconut sugar lends a complex flavor and boasts a lower glycemic index than refined sugar. Get some–I promise you’ll fall in love with it!

Oat Flour: That’s the base for our muffins. It’s gluten-free, nutritious, and super filling. You can easily make it at home by blending oats in a food processor until they’re finely powdered. White whole wheat flour can be substituted if you don’t need these to be gluten free and want a substitution.

Baking Powder and Baking Soda: Muffins without fluff are no fun! So, we’ll use both these leavening agents to make beautifully risen and healthy carrot cake muffins.

Spices: Add cinnamon, ground ginger, and ground cloves for the ultimate cozy carrot cake vibe. You can also throw in a bit of nutmeg for extra warmth. You won’t get enough of the aroma when the muffins are baking!

Salt: I never leave salt out of my baked goods recipes. Trust me; it really brings out the best flavors.

Raisins and Chopped Walnuts: Raisins add a hint of sweetness, and chopped walnuts bring the crunch. You can also use golden raisins if that’s what you have on hand.

How to Make Carrot Cake Muffins

1. Preheat the oven to 375 degrees. Oil and flour 12 muffin tins or line with paper or silicone liners.
2. In a large bowl, combine the rolled oats, almond milk, and apple cider vinegar. Allow to soak for at least 30 minutes.
3. Add the mashed bananas, coconut oil, grated carrot, vanilla extract, and sugar, and mix well.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
5. Add the flour mixture to the wet ingredients and stir until combined.
6. Fold in the raisins and walnuts.
7. Using a heaping 1/3 cup, fill 12 muffin tins with the batter.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Enjoy!

Tips and Tricks

When you’re trying a recipe for the first time, you wish to pick as many tips as you can to avoid blunders. I know, I’ve been there. But because I’ve experimented and perfected the recipe for you, there are fewer chances of a bad muffin-making experience if you follow these tips:

• Use a box grater to grate your fresh carrots. It’ll be faster and way easier than using a knife. Plus, finely grated carrots will mix so much better with other ingredients.
• Don’t ever overmix your batter. Overmixing will give you denser muffins that you might not be proud of! So, mix the wet and dry ingredients gently until all the dry flour is well incorporated.
• Generously oil your muffin tin to prevent the muffins from sticking, or use paper liners for a mess-free option.
• Your muffin tins will be completely full. Don’t worry–this is how you get tall, hearty muffins.
• Sprinkle a little sugar on top  of the muffins to give them a delightfully golden brown and crusty finish.

Frequently Asked Questions

Can I Use Pre-Shredded Carrots for the Recipe?

Honestly, I wouldn’t suggest you do! Pre-shredded carrots aren’t fresh and often have a rubbery texture. Plus, why would you want to increase the cost of your muffins? Fresh carrots are cheaper and healthier. And, hey, you don’t even need that much.

Can I Use All-Purpose Flour Instead of Oat Flour?

Absolutely! You can also use almond flour or whole wheat pastry flour. Whichever flour you use, make sure to measure accurately for best results.

How to Store Leftover Muffins?

Let your muffins cool to room temperature on a wire rack first. Now, transfer the cooled muffins to an airtight container and keep them in the fridge for about 4-5 days. You can also freeze them for up to 3 months. Use a freezer-safe bag for it. If you’re going to eat them quickly, storing them on the counter in an airtight container will work.

If you make these Carrot Cake Muffins,  or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me so I can feature you.

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you! 

Carrot Cake Oatmeal Muffins (Vegan and Gluten-free)

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4.8 from 75 reviews

• Author: Happy Healthy Mama
• Total Time: 1 hour 10 mins
• Yield: 12 1x

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Description

These healthy Carrot Cake Oatmeal Muffins are hearty, filling, and happen to be vegan and gluten-free!

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 375 degrees. Oil and flour 12 muffin tins or line with paper or silicone liners.
2. In a large bowl, combine the rolled oats, almond milk, and apple cider vinegar. Allow to soak for at least 30 minutes.
3. Add the mashed bananas, coconut oil, grated carrot, vanilla extract, and sugar, and mix well.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
5. Add the flour mixture to the wet ingredients and stir until combined.
6. Fold in the raisins and walnuts.
7. Using a heaping 1/3 cup, fill 12 muffin tins with the batter.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Enjoy!

• Prep Time: 45 mins
• Cook Time: 25 mins
• Category: breakfast

Nutrition

• 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

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