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?
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.