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These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!
Healthy Carrot Oatmeal Muffins
After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!
How healthy is oat flour?
Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.
What kind of oat flour should I use for these gluten-free carrot muffins?
As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.
How do you measure oat flour
If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.
How to store Healthy Carrot Oatmeal Muffins
We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.
So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.
If you like this muffin recipe, check out these others:
- Banana Oatmeal Chocolate Chip Muffin
- Mocha Fudge Muffins
- Chocolate Chip Zucchini Muffins
- Coffee Crumb Cake Muffins
- Morning Glory Muffins
Healthy Carrot Muffins (Gluten-Free and Nut-Free)
- 2 eggs
- 1/2 cup apple sauce
- 2 tablespoons milk of choice
- ½ cup butter melted and slightly cooled
- ¾ cup coconut sugar
- 1-1/2 cups 180g oat flour
- 2 tablespoon 15g coconut flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
- ½ cup raisins
- 1-1/2 cups shredded carrots about 2 medium to large carrots
- Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
- In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
- Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
- Fold in raisins and carrots.
- Fill each muffin cup ¾ full.
- Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.
These were delicious! We ate half right away and froze half. When we pulled the ones from the freezer, we let them thaw overnight in the fridge and ate them the next morning. They were just as good as when they were fresh. Definitely in our muffin rotation now!
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Healthy Carrot Muffins is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
The cake is delicious, how is it made? looks simple but it’s very difficult for me. Thank you for giving me another experience
I made these muffins yesterday for the first time and loved them! My 14 month old gobbled them up for a snack and my husband enjoyed them as well! The taste is on point and they have just the right amount of sweetness. I love that they’re filled with wholesome, nutritious ingredients. I will definitely be making them again!!
Love this recipe, it is easy and so tasty!!! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe, Lexi!
These muffins look so healthy, delicious, really good for breakfast.
Can I make it the night before and then put it in the refrigerator?
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Thank you, Lexi!
Awww that’s awesome!
@Lexi, You are doing such a great job by providing us this amazing healthy carrot muffins recipe. Yeah..Carrot Muffins.. I love the most..! I am so glad that you shared and I am very happy that I tried to make these muffins at my home. And all credit goes to you because of your easy and delicious recipe. Thanks a lot..!
Could I cut recipe in half to make 6 muffins? I don’t bake that often and know it’s a bit more sensitive to measurement adjustments. I love your site and cook several recipes a week – thank you!! 🙂
Yes, just be careful about ensuring you correctly cut the ingredients in half! The most common mistakes made when halving or doubling a recipe occurs when you do the math.
Just wanted to thank you. I used this recipe as a basis for not wasting the pulp in my morning juice. I had stopped juicing during this time due to the waste and this was a great way to re-use the pulp. I subbed the carrots for the pulp and it came out delicious! Would love some more ideas on how to reuse the pulp from a juicer in case you have any! Thanks again.
Any suggestions if I don’t have oat flour?
We haven’t made this one with other flours so can’t promise the same results. We have other muffin/loaf/cake recipes though!
I made these for the first time and they came out perfectly! So much lighter than a traditional flour muffin and still so nicely sweet and satisfying. My boyfriend and I both loved them. I will be making them again this weekend and can’t wait to start trying all your other muffin recipes 🙂
I am sure this will be a huge hit in my house!
I love these muffins, but for some they dont taste very carroty since my first attempt. 🙁 Should i increase the measurements??
Made these this morning. After my husband’s first bite he says, “oh, these are good!” They are good!! Love an alternative to almond flour. The oat flour is very nice. Thanks for another great recipe Lexi!
So happy you loved them Lisa!
I was looking for a new recipe for breakfast. I find this article. I am really excited to cook it tomorrow. Thanks..
These muffins are delicious and the perfect balance of sweetness! Had a blast making them with my 3 year old (easy recipe to include her in on stuff) and she devoured them! It did take me an extra 5ish min to get them to bake all the way through, but other than that no issues. Love that they are healthier for me and my daughter. 🙂