These Healthy Carrot Pumpkin Muffins are silly easy to make and full of wonderful flavor. Loaded with good-for-you orange veggies, they make a wonderful breakfast, snack or lunch box addition. Naturally gluten free, dairy-free and nut-free.Jump to Recipe
Veggie-loaded muffins have kind of become what I am known for. Who would have guessed? Certainly not me when I was 18 years old, filling out college applications and trying to figure out how I was going to make my impact on the world. And while my education and years as a teacher have certainly helped me in understanding why my veggie-loaded approach is so successful with some many families, I still can’t help but giggle when I think about the interesting twists and turns life takes you on. Like putting veggies into muffins and changing how so many people feel about the vegetable food group!
These healthy carrot pumpkin muffins are my latest veggie-loaded muffin offering. They are incredibly easy to make (either in your blender or in one single bowl) and are full of great flavors. Not to mention oodles of veggies! They are the perfect healthy breakfast option, but definitely will make for a wonderful snack or lunch box filler!
How to make your own oat flour
Yes, you can easily make your own oat flour! If you have a blender, it’s really easy, takes seconds and can save you a ton of money!
To make your own oat flour:
- start by pouring about 2 cups whole rolled oats into a blender. If you have a smaller blender, use less and work in batches.
- Pulse until a coarse flour texture forms. This will happen pretty quickly, though you may need to take a spoon and stir the flour up between blending to make sure the oat flour has a consistent texture.
- Use in a recipe right away or store in an air-tight container for future recipes!
If gluten free is a need, always be sure to buy oats that are labeled certified gluten free.
- Sub the pumpkin with butternut squash puree or sweet potato puree. Either will work beautifully!
- Blend in the carrots! If bits of carrot just won’t fly with your crew, go ahead and blend them in versus folding in!
- Add raisins or chocolate chips! These add a little extra kick of sweetness and fun!
- Make them egg-free! Sup the 2 eggs in this recipe with 2 “flax eggs”.
- Sub oat flour with whole wheat flour. If gluten free is not important, you can use whole wheat flour instead.
- Let them cool completely. If you want to dive right in and enjoy a healthy carrot pumpkin muffin warm, go for it. But don’t worry if they stick to the papers a little or are slightly soft in the middle. Both are normal and as the muffins cool, both issues should resolve.
- Do not over mix. Since this is a blender recipe, it can be easy to over mix if you are not using a high-speed blender. Over mixing will leave you with a dense muffin. If you don’t have a blender that can easily handle this recipe, mix this recipe in a bowl by hand so that you can enjoy a soft muffin!
- If making these for a child under 1, use maple syrup instead of honey. The reason behind this is because something called Clostridium bacteria can be present in honey and is no good for those developing little infant guts. So play it safe and use maple syrup instead for those extra young eaters. It is usually not an issue for children over age 1 though. Check out this article for more info.
Other veggie-loaded muffin recipes you are going to love:
- Chocolate Chip Zucchini Muffins
- Oatmeal Green Smoothie Muffins
- Sweet Potato Peanut Butter Muffins
- Nut-Free Paleo Chocolate Butternut Squash Muffins
- Almond Butter Blueberry Zucchini Muffins
Did you try this veggie-loaded muffin recipe and now you’re hungry for more?
Healthy Carrot Pumpkin Muffins
- Muffin tin
- 1 cup grated carrot
- 1/4 cup avocado oil or melted coconut oil
- 2 eggs of sub 2 "flax eggs" (see above)
- 1/3 cup honey or maple syrup
- 1 cup pumpkin purée (not pumpkin filling)
- 2 tsp pumpkin spice
- 1 3/4 cups oat flour* sub whole wheat flour if gluten free is not important
- 1/2 tbsp pure vanilla extract
- 1 tsp baking powder aluminum-free suggested
- 1/4 tsp sea salt
- 1/4 cup milk of choice
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- Preheat you oven to 350℉ and line a muffin tin with 10 liners. Set aside.
- Wrap grated carrots in a paper towel and squeeze out as much moisture as possible. Set aside.
- In your high-speed blender or in a bowl (whichever you prefer) combine all ingredients except the grated carrots.
- Mix until everything is just combined and you have a smooth batter. Do not over mix! Over mixing can result in a dense muffin.
- Fold in grated carrots.
- Portion out between the 10 prepared muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean
- Cool in a pan for 10 minutes before transferring the muffins to a cooling rack.
- Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!