These carrot cake muffins are soft, perfectly sweet and spiced, and filled with carrots, raisins, and walnuts! The combination of different flavors and textures are carrot cake PERFECTION. This recipe is the perfect addition to your Easter brunch and holiday baking plans!
Author: Audra's Appetite
Recipe type: Breakfast, Snack
Cuisine: Whole-Grain, Gluten-Free, Vegan
Serves: 12
Ingredients
2 cups oats, ground into oat flour (6.5 ounces, about 1.5 cups) OR 1.5 cups white whole wheat OR all-purpose flour
¼ cup coconut oil, melted OR butter, canola oil, etc.
½ cup applesauce
2 cups shredded carrots (7 ounces)
½ cup raisins
½ cup chopped pecans or walnuts
Instructions
Preheat oven to 350 degrees and spray a muffin tin with nonstick cooking spray. Set aside.
In a large bowl, mix dry ingredients together: oat flour, salt, baking soda, baking powder, cinnamon, and nutmeg and stir until combined.
In a separate smaller bowl, mix together wet ingredients: eggs, vanilla extract, maple syrup, oil or butter, and applesauce.
Add wet ingredients to flour mixture and gently stir until incorporated. Fold in shredded carrots, raisins, and nuts.
Using an ice cream scoop, evenly divide batter among 12 muffin tins.
Bake at 350 degrees F for about 20-24 minutes, or until toothpick comes out clean and tops slightly spring back when lightly touched. Mine were perfect around 22 minutes.
Makes 12 muffins.
Store leftover muffins in refrigerator for optimal freshness. These also freeze well for more long-term storage!
Recipe by Audra's Appetite at https://audrasappetite.com/carrot-cake-muffins/