Description
These healthy Carrot Cake Oatmeal Muffins are hearty, filling, and happen to be vegan and gluten-free!
Ingredients
Scale
- 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
Instructions
- 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.
- 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