Healthy Carrot Cake Muffins
Ingredients
- ½ cup unsweetened applesauce
- ½ cup Greek yogurt, whole milk
- ⅓ cup 100% pure maple syrup
- 2 eggs
- 1 ½ cups grated carrots, about 1 - 1 ½ large carrots
- 2 cups gluten-free oats*, ground into a flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup raisins
- ⅓ cup walnuts, optional
Instructions
- Preheat oven to 375 degrees. Line a muffin pan with non-stick muffin liners.
- In a large bowl, mix oat flour, baking powder, baking soda, salt, and cinnamon. Add raisins and walnuts and toss to combine and coat them with flour.
- In a medium bowl, mix applesauce, Greek yogurt, eggs, maple syrup, and shredded carrots.
- Pour wet ingredients into the oat flour mixture and stir until just combined.
- Use a cookie scoop or ¼ measuring cup to scoop the muffin batter into the muffin liners, filling each liner about ¾ of the way full.
- Bake in the oven for 15-18 minutes until a toothpick comes out clean when placed in the center of a muffin.
Notes
*I blend my gluten-free oats in the blender to make oat flour, but to save time, you can purchase oat flour at a whole food store. Store-bought oat flour tends to be a bit denser than when you make it yourself in the blender, so it may impact the taste and texture of the muffin.
Calories: 141kcal, Carbohydrates: 23g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 156mg, Potassium: 207mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2341IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg
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