Carrot Cake Muffins

The last several months I’ve been making muffins for Tom and I to have on hand for the week. I love creating new flavor combinations, and these carrot cake muffins are no exception. They are quick to make and a perfect easy breakfast or snack to have at home or to bring to work. These carrot cake muffins are moist, lightly sweetened, and have the perfect spice flavor.

Ingredients:

• oat flour
• eggs
• coconut oil
• coconut sugar
• carrots
• unsweetened applesauce
• milk (of choice)
• vanilla extract
• baking soda
• cinnamon
• nutmeg
• frosting: coconut butter, or desired frosting (cream cheese frosting would be delicious with these)

Carrot Cake Muffins

Jacki @figgindelicious

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Prep Time 5 mins

Cook Time 20 mins

Servings 10

Ingredients

  

• 1 1/4 cup oat flour
• 2 eggs
• 1/4 cup coconut oil melted
• 1/2 cup coconut sugar
• 1 cup carrots grated
• 2/3 cup unsweetened applesauce
• 1/3 cup milk of choice
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

Frosting:

• 1/4 cup coconut butter melted or desired frosting

Instructions

 

• Preheat oven to 350 degrees F and place 10 silicone muffin liners in a muffin pan
• Whisk together eggs and coconut sugar, then mix in coconut oil, carrots, unsweetened applesauce, milk and vanilla extract.
• In a separate bowl, combine oat flour, baking soda, cinnamon, and nutmeg. Add dry ingredients to wet and mix until smooth.
• Fill 10 muffin slots almost to the top. Bake for 20-22 minutes or until toothpick comes out clean.
• Let cool, drizzle with coconut butter or desired frosting and enjoy