DiscoverVege
Discovering Vegetarian/Vegan Diets and Recipes

Healthy Carrot Cake Muffins

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

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
  2. 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.
  3. 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.
  4. 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.

NOTES

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. 

NUTRITION

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

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