Healthy Carrot Cake Muffins- when you’re craving carrot cake but wanting something healthier and easier to make, these whole-grain muffins are the perfect solution! (gluten-free, dairy-free and oil-free)
prep time: 10 MINS
cook time: 20 MINS
total time: 30 MINS
servings: 10 MUFFINS
- ½ cup non-dairy yogurt
- ⅓ cup honey or pure maple syrup
- 2 pasture-raised eggs
- 2 teaspoons vanilla extract
- 4 tablespoons almond butter, please see notes for substitutions
- ¼ cup non-dairy milk
- 2 cups rolled oats, certified gluten-free for allergies
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded carrots
- 1/2 cup chopped nuts (such as walnuts or pecans), optional
- Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
- Starting with the wet ingredients first (yogurt, honey, eggs, almond butter, vanilla and milk) layer everything except the carrots and nuts into a blender or a food processor and blend for about 30 seconds, or until smooth.
- Using a spoon, gently stir the carrot and chopped nuts into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
- Allow to cool for at least 10-15 minutes before stuffing in your face. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days.
Cashew butter, unrefined coconut oil, or a different neutral-flavored oil works well in place of the almond butter.
If you’d like to make the icing as pictured, combine 1/2 cup powdered sugar with 1 tablespoon milk in a small bowl then whisk until smooth.
calories: 166kcal, carbohydrates: 25g, protein: 5g, fat: 6g, saturated fat: 1g, cholesterol: 33mg, sodium: 199mg, potassium: 214mg, fiber: 3g, sugar: 11g, vitamin a: 2209iu, vitamin c: 3mg, calcium: 82mg, iron: 1mg