Healthy Carrot Pumpkin Muffins
These Healthy Carrot Pumpkin Muffins are silly easy to make and full of wonderful flavor. Loaded with good-for-you orange veggies, they wonderful breakfast, snack or lunch box addition Naturally gluten free, dairy-free and can be easily made nut-free.
Prep Time5 mins
Cook Time25 mins
Servings: 10 muffins/servings
- 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
- 1 cup grated carrot
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 blender or in a bowl (whichever you prefer) combine all ingredients except the grated carrots.
Mix until you have a smooth batter and everything is incorporated.
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.
*see above for how to make your own oat flour or suggestions on where to find it pre-made.
Recipe updated 1/25/20
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 198mg | Potassium: 236mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6009IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg