Carrot Cake Muffins

It may be a little early, but I’m so excited to share my Carrot Cake Muffins recipe! These healthy carrot cake muffins are my favorite spring treat. Like all of my dessert recipes, these muffins are super easy to make. All you need to do is blend the ingredients, place the batter into muffin tins, and bake for 15 minutes. Allow the muffins to cool, and top with the coconut cream “icing”, which can be made with just two ingredients.

The “flour” in this recipe is gluten free rolled oats. The oats will be blended slightly, so they will not be quite 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 oat “flour” batter, the mixture will rise slightly.

This recipe is sweetened with one ripe banana, a carrot, and dates. There is no added sugar! In many of my recipes, I use dates as the sweetener. I love sweetening recipes with dates because they taste so naturally sweet plus have the added benefits of fiber.

This recipe is gluten free, dairy free, and contains no added sugar. It makes the perfect healthy breakfast or dessert!

If you’re looking for other carrot cake recipes, also checkout my Carrot Cake Smoothie Bowl recipe.

What You’ll Need:

Gluten-Free Oats: Rolled or quick oats can be used as the “flour” in this recipe. Make sure to purchase gluten-free oats in order to be gluten-free.

Fruit: A ripe banana and dates are used to naturally sweeten this recipe- these muffins have no added sugar! I recommend soaking the dates prior to blending to help them blend easier.

Carrot: You can’t make healthy carrot cake muffins without carrot! Be sure to peel the carrot and slice it thinly before blending so it will evenly blend and distribute throughout the batter,

Coconut Oil: Coconut oil gives this recipe a rich taste. Be sure to use 1/4 cup melted coconut oil in this recipe and not 1/4 cup solid coconut oil.

Almond Milk: Almond milk is the liquid used to make these muffins. Use store bought or make your own almond milk.

Spices: Ginger, cinnamon, and nutmeg give these muffins a sweet and delicious flavor.

Coconut Cream & Milk: Coconut cream and coconut milk is used to make the “icing.” It’s so simple! You can either buy canned coconut cream and coconut separately, or you can purchase full fat canned coconut milk. If you do purchase a can of full fat coconut milk, make sure to place it in the refrigerator overnight. This enables the cream and milk to separate. Once you remove the coconut milk can from the fridge the next day, the solid coconut cream will appear at the top of the can and the liquid coconut milk will appear at the bottom of the can.

Directions:

1. Heat the coconut oil until full melted. Place off to the side to cool.
2. Remove the pits from the fresh dates. Add the dates, coconut oil, almond milk, carrot, and banana to a blender and blend until smooth. I recommend soaking the dates prior to blending to help them blend easier.
3. 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.
4. 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.
5. Distribute the contents of the blender or food processor into a muffin baking pan, it will make ~ 8 muffins.
6. Bake for 15 minutes at 300 degrees.

Coconut Cream Icing Directions (Optional):

1. Add 1/2 cup of coconut cream and 2 tbsp of liquid coconut milk to a food processor. Blend until evenly mixed.
2. Wait until the carrot cake mini muffins are completely cooled and top with coconut cream topping.

I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!

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