It may be a little early, but I’m so excited to repost my Carrot Cake Muffins recipe! These Carrot Cake Muffins are my favorite spring treat. Like all of my dessert recipes, they are also super easy to make! All you need to do is blend the ingredients (I used my Vitamix blender), place into muffin tins, and bake for 15 minutes. Allow them to cool, and top with the coconut cream topping, which only requires you to blend 2 ingredients to make.
The “flour” in this recipe is gluten free rolled oats. The oats will be blended slightly, so they will not quite be as fine as oat flour. I like using oats because they behave similarly to regular flour. Unlike other flour alternatives, when you add baking soda to this recipe, the muffins will rise slightly.
This recipe is sweetened with one ripe banana, carrot (of course), and medoolan dates. There is no added sugar! In many of my recipes I only use dates as the sweetener. They taste so naturally sweet and have the added benefits of fiber.
The coconut cream topping tastes like frosting on a cake and turns it into the perfect healthy treat. Unlike most frosting, this coconut cream frosting is vegan, contains no added sugar, and is full of healthy fats. Not only does it taste creamy and delicious, but it is also so satisfying and will not give you a sugar crash.
This recipe is gluten free, vegan (minus the bee pollen topping), and contains no added sugar. It makes the perfect healthy breakfast or dessert!
2 cups gluten- free rolled oats
1 ripe bananas
1 medium carrot peeled and cut
1/4 cup shredded carrot (creates orange color)
5 fresh medoolan dates
1/4 cup of coconut oil
3/4 cup almond milk
1 tsp baking soda
Ginger, nutmeg, and cinnamon to taste
Coconut Cream Topping Ingredients (Optional):
1 can full fat coconut milk
Honey bee pollen (not vegan)
- Heat the coconut oil until full melted. Place off to the side to cool.
- Remove the pits from the fresh medoolan dates. Add the medoolan dates, coconut oil, almond milk, carrot, and banana to a blender and blend until smooth
- Add the rolled oats, spices, and baking soda and blend for a few seconds. You want the oats to mix in, but still keep the clumpy texture.
- Add shredded carrots to the blender and pulse lightly so that they lightly chop and mix in but do not fully blend. This will help give the batter an orange color.
- Distribute the contents of the blender or food processor into a muffin baking pan- it will make ~ 8 muffins.
- Bake for 15 minutes at 300 degrees.
Coconut Cream Topping Directions (Optional):
- Place 1 can of full fat coconut milk in the refrigerator overnight. Remove the coconut milk can from the fridge and scoop out the solidified cream from the can and place in a small blender or food processor.
- Begin to blend the coconut cream. Add 2 tbsp of the liquid part of the coconut milk to the blender or food processor and blend until the coconut cream begins to soften. You will need to scrap the sides of the blender or food processor several times throughout the process. If needed, add an additional 1-2 tbsp of liquid coconut milk. Do not add too much liquid coconut milk, you want the texture to be a soft cream and not a liquid.
- Wait until the carrot cake mini muffins are completely cooled and top with coconut cream topping and honey bee pollen (not vegan).