Oat Flour Carrot Cake Muffins
Gluten-Free Carrot Cake Muffins
Who doesn’t love carrot cake? And especially in the form of an easy-to-eat muffin!
We love making homemade muffins from scratch. They are much healthier than store bought muffins filled with preservatives, vegetable oil, and who knows what else.
Some of our favorite muffins are filled with hidden veggies and a little more fiber filled flours, too. Like Spiced Zucchini Muffins and the ever popular Chocolate Zucchini Muffins and Blueberry Muffins!
And my weird little creation that turned out to be really yummy combo of sweet and savory – Sweet Potato Casserole Muffins.
I found this recipe for carrot oatmeal muffins on allrecipes.com. Then made a healthier gluten-free, casein-free version that tastes just as decadent.
What we substituted to clean it up:
- a bean blend all purpose flour (Bob’s Red Mill) instead of all purpose white flour
- certified gluten-free oat flour instead of wheat flour
- organic raw cane sugar instead of refined white sugar and brown sugar
- ghee instead of canola oil (likely a GMO)
- organic certified GF steel cut rolled oats (been spraying oats with glyphosate so look for organic)
- fresh ripe pineapple instead of canned
The secret to the moist and delicious muffins is using fresh, sweet and very ripe pineapple. Yum! Yum!
Carrot Cake Muffins | Gluten-Free, Dairy-Free
These gluten-free carrot cake muffins are a healthier, dairy-free version of moist decadent carrot cake. The secret is using fresh ripe pineapple. Yum!
- 2/3 cup all-purpose GF flour (without xanthan gum)
- 2/3 cup certified GF oat flour
- 2 tsp guar gum
- 1 tsp baking soda
- 1 tsp aluminum-free baking powder
- Pinch kosher salt
- 1 tsp cinnamon
- 1 cup raw cane sugar
- 2/3 cup ghee, melted
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/3 cup certified GF steel cut rolled oats
- 1/3 cup unsweetened flaked coconut
- 2 large carrots (about 1 ½ – 2 cups grated)
- 1 cup fresh ripe pineapple, chopped into small chunks
- Preheat the oven to 350 degrees F.
- Add the dry ingredients to the bowl of a stand mixer with a paddle attachment: all purpose flour, oat flour, baking soda, baking powder, salt and cinnamon. Mix together at low speed until well combined.
- Add the sugar, ghee, eggs and vanilla. Mix gently until incorporated.
- Add the oats and flaked coconut. The mixture will be very dry at this point, but the moisture will come from the carrots and pineapple when added. Beat at high speed until the batter has a thick and even consistency.
- Using an ice cream scoop, divide the batter into each well of the muffin tin. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Place on a cooling rack and let cool to room temperature. Store in the fridge for a week.
I used Bob’s Red Mill GF oat flour and all purpose flour (bean blend), organic GF steel cut rolled oats, Now non-GMO guar gum and Let’s Do Organic unsweetened flaked coconut.