Wholesome, tender, and so delicious, One-Bowl Carrot Cake Muffins are naturally sweetened and full of all the good stuff. Grab a bowl and make these for a quick and satisfying breakfast, snack or side!
For years after we were first married, I used to bake the most ridiculously, over-the-top, crazy-decadent carrot cake cupcakes with cream cheese frosting.
Let’s just say the cupcakes alone called for 2 cups of white sugar and over a cup of oil, and that’s not counting the pound of powdered sugar in the frosting.
Despite that fact that the cupcakes were gut-bombs, they were also really good, and Andrew in particular LOVED them.
But as the years have gone by I’ve stopped making them as frequently because, well, 2 cups + a pound of sugar just doesn’t seem right anymore.
Plus, Andrew has reluctantly admitted to a dairy intolerance, so the beloved cupcakes are pretty much off the table.
We still crave those carrot-cinnamon-walnut-raisin flavors, though, so I’ve been working on a real food alternative. These muffins fit the bill perfectly, and are tender and ever so slightly sweet, using only natural sweeteners.
They definitely don’t count as cupcakes, but they do hit all the same flavor notes, and are so wholesome they can be enjoyed just about anytime. Enjoy them for breakfast, or as a snack or side.
I plan on making a batch for Easter brunch, and then again for a baby shower this spring. They are lovely served with grass-fed or coconut butter and a generous drizzle of raw honey, too.
They may not be cupcakes, but these muffins are almost as good and can be enjoyed far more often.
They’re freezable, too, so whip up a double batch and keep extras on hand for a quick breakfast or afternoon treat. Now, let’s make some carrot cake muffins!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Skip the walnuts and/or raisins if you like.
2 | Replace the almond flour with finely ground cornmeal and omit the walnuts for a nut-free version.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, and Refined Sugar-Free
One-Bowl Carrot Cake Muffins
- ¼ cup melted coconut oil
- ¾ cup apple sauce
- ½ cup fresh-squeezed orange juice
- ¼ cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups oat flour*
- ½ cup almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup grated carrot
- ½ cup chopped walnuts
- ½ cup raisins
Preheat the oven to 350 degrees Fahrenheit.
Combine the melted coconut oil, applesauce, orange juice, maple syrup, eggs, and vanilla in a large bowl, whisking to combine.
To the same bowl, add the oat flour, almond flour, salt, baking soda, and cinnamon, stirring until well combined. Add the carrot, walnuts, and raisins, stirring again until well incorporated.
Grease or line a 12-cup muffin pan with silicone liners. Spoon 3-4 heaping tablespoons of batter into each cup.
Bake the muffins for 25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
Remove from the oven and allow to cool. Serve warm, or store in the refrigerator in a tightly sealed container for up to 5 days. Alternatively, freeze the cooled muffins in a tightly sealed container for up to 1 month.
Skip the walnuts and/or raisins if you like.
Replace the almond flour with finely ground cornmeal and omit the walnuts for a nut-free version.