One-Bowl Carrot Cake Muffins
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!
Ingredients
- 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
Instructions
- 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.
Notes
*Notes: Make your own oat flour for this recipe by placing 1½ cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
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.
