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Basket of healthy carrot cake muffins
Print Recipe

Healthy Carrot Cake Muffins

Cook Time25 minutes
Servings: 12 muffins

Ingredients

  • 1 cup quick oats, gluten free
  • 1 cup matchstick carrots
  • 2 ripe bananas
  • 1 (3.9 oz) individual serving applesauce
  • 3 pitted dates
  • 2 eggs
  • 1/2 tsp double acting baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp cloves
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions

  • Preheat oven to 325°. Line muffin pan with cupcake liners. I like to use the reusable silicone liners.
  • Add all ingredients, except the oats, to your food processor and blend until all ingredients are combined into a smooth consistency. The carrots should be a broken down close to the size of a sprinkle.
  • Next, add your oats and blend just until they are well incorporated into the mixture—you want the texture of the oats to remain in order to give your muffins a good consistency.
  • Evenly pour the muffin batter into your lined muffin pan and bake for 25 minutes, until cooked all the way through.
  • Muffin storage: Allow muffins to cool completely before packing away in tupperware or ziploc bags. Store in the fridge.