Looking to get in a bit of baking over the long weekend? Get into the festive spirit by whipping up a batch of these carrot muffins. This isn’t your basic carrot muffin recipe either, these bad boys are made with oat flour that’s a great source of fibre, contains no artificial flavours or colours and is non-GMO verified. These carrot cake muffins are moist, tender and nicely spiced and for an extra special treat, you can garnish with cream cheese icing. Plus you can even make them dairy-free by substituting the butter with coconut oil and milk for almond milk. That way everyone can enjoy!
Here’s how to make this oat flour carrot muffin recipe!
Yields: 12 muffins
- 2 cups Quaker® Oat Flour
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups finely grated carrots, divided
- 2/3 cup chopped toasted walnuts, divided
- 2/3 cup unsweetened shredded coconut, divided
- Preheat oven to 375 ̊F. Line 12 muffin cups with paper liners; set aside.
- In a large bowl, whisk together oat flour, flour, sugar, baking powder, cinnamon, ginger, nutmeg, baking soda and salt; set aside.
- In a separate bowl, whisk together eggs and milk until blended. Whisk in melted butter and vanilla; whisk into oat flour mixture just until moistened (do not overmix).
- Fold in 1 3/4 cups carrots, 1/2 cup each walnuts and coconut.
- Spoon batter evenly into prepared muffin cups. Sprinkle with remaining grated carrots, walnuts and coconut.
- Bake for 22 to 25 minutes or until the tester inserted into the center comes out clean.
Recipe & Featured Image: Quaker