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Carrot Cake Oatmeal Muffin Recipe

Carrot Cake Oatmeal Muffins (Vegan and Gluten-free)


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

  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