Recipes / Cuisine / Breakfast/Snack

Carrot Muffins

Recipe by Carley Nadine






Serves 12

These healthy muffins are wonderful to have on hand just to grab and go. Perfect for breakfast or mid-day snack for kids and adults!


  1. 1

    Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.⁣

  2. 2

    In a large mixing bowl, combine applesauce, coconut sugar, almond milk, nut butter, coconut oil, and vanilla extract. Stir to combine.⁣

  3. 3

    Add oat flour, almond flour, flax meal, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir until combined. Fold in the shredded carrots and nuts.⁣

  4. 4

    Divide between the 12 muffin tin compartments. Garnish with pumpkin seeds if desired. Bake for 18 to 22 minutes, or until puffy and a toothpick comes out clean. The muffins should spring back when pressed lightly with a fingertip.

  5. 5

    Once done, let cool completely on a wire rack. Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week.

  6. 6

    Substitutions: To make grain-free use almond flour to replace oat flour (2 cups total of almond flour). To make nut free omit the walnuts.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.