Oil-Free Carrot Cake Muffins
Delicious and moist oil-free carrot cake muffins that are perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2½ cups carrots (finely grated)
- 1 large egg (or applesauce for vegan)
- ¾ cup milk (or almond milk for vegan)
- ⅓ cup honey (or maple syrup)
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 3 teaspoons cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raisins (or chopped walnuts, or both – optional)
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- Grate the carrots using a box grater until they are finely shredded.
- In a large bowl, whisk together the egg, milk, honey (or maple syrup), vanilla extract, and salt until well blended.
- In another bowl, mix the flour, oats, cinnamon, ground ginger, nutmeg, allspice, baking powder, baking soda, and remaining salt.
- Gradually add the dry ingredients to the wet ingredients and stir gently until just combined—be careful not to overmix.
- Fold in the grated carrots along with any optional ingredients like raisins or nuts.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Serve warm with nut butter or cream cheese frosting. Great for breakfast or as a dessert.
Find it online: https://breakfastrecip.com/oil-free-carrot-cake-muffins/