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Gluten-free carrot oat muffins

Carrot Oat Muffins

Wendy Faulkner
These gluten free carrot oat muffins have the fragrant flavour of cardamom and cinnamon, and the natural sweetness of carrots. Healthy carrot cake muffins are made with oatmeal and are flourless, gluten free, with no refined sugar. Who would have thought eating vegetables for breakfast could be so delicious?
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Healthy
Servings 6
Calories 263 kcal

Ingredients
  

  • 200 g porridge oats
  • 200 g carrots washed and roughly chopped
  • 2 tablespoon olive oil
  • 2 tablespoon honey
  • 2 eggs
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • teaspoon baking powder
  • 80 g raisins

Instructions
 

  • Preheat the oven to 180 degrees
  • Place the oats in a food processor and blitz until powdery. Add the chopped carrot, and blitz until finely chopped. Add the olive oil, honey, spices, vanilla extract, eggs and baking powder and pulse until mixed. Stir in the raisins by hand.
  • Spoon the mixture in a muffin tin lined with paper cupcake cases, and bake for 20 minutes until golden and springy to the touch.

Notes

If you want to make healthy carrot oat muffins by hand, use either oat flour or instant oats which are finer in texture. Use grated carrots, and simply mix all the ingredients together. 
Vary the spices to suit.  Allspice, ginger or nutmeg all work well, or use a teaspoon of mixed spice. A little grated orange zest also goes well with the sweet flavour of carrots.

Nutrition

Calories: 263kcalCarbohydrates: 42.9gProtein: 6.9gFat: 8.4gSaturated Fat: 1.5gFiber: 4.7gSugar: 15.7g
Keyword Brunch, Gluten free
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