These Easy Carrot Cake muffins by Food Babe are one of my favorites. With no processed sugar or ingredients, they make an excellent snack or breakfast. After baking this recipe several times, I thought it was time to share it with y’all. I hope you enjoy!
Why I love this recipe
I’ve got to say, this is one of my favorite recipes to make. These easy carrot cake muffins make a delicious treat, and sometime I feel like I could eat them all.
These muffin don’t have any inflammatory ingredients, unlike something you might buy at a store. They are made from all natural ingredients, and they are gluten and dairy free. Making them a healthy and tasty snack.
For these reasons, this food babe snack will be one I make many more times.
A step by step guide to making these carrot cake muffins
To begin, preheat the oven to 350 degrees F. Then, prepare a pan to bake your muffins in. Gather all of the ingredients from the list on the recipe card at the end of this post. This will help simplify the process of making the muffins.
Next, mix all of the dry ingredients in a large bowl and stir until combined well.
Next, in a separate bowl, whisk together the wet ingredients (make sure and mash the banana; it counts as a wet ingredient.)
Now, combine the two mixtures to make a creamy batter. After the wet and dry ingredients are combined, shed 1 1/4 cups carrots.
Fold the carrots into the batter. The result should look like the picture below.
Now that the batter is ready, it’s time to make the muffins! Measure out 12 even scoops into the prepped pan. Each muffins should be about 1/4 cup.
If you would like, these carrot cake muffins are really good with coconut flakes and pecans sprinkled on top. But this is optional, they will be great either way.
Now they are ready to bake! Place the muffins in a preheated oven and bake for 20 to 25 minutes. When they are ready you should be able to to stick a toothpick in them and it come out dry.
After they cool for 5 minutes, I like to eat them with hot chocolate or coffee.
I hope you enjoy this amazing recipe! If you would like to get more just like it, plus FREE access to exclusive promotions and content, subscribe to the newsletter.
Food Babes Carrot Cake Muffins
These muffins will make your mouth water when you smell them cooking. I promise if you make them, they will quickly become a family fav.
Ingredients
- 1 1/4 cups oat flour
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 cup almond milk
- 1 egg
- 1/2 cup maple syrup
- 1 1/5 teaspoon vanilla extract
- 1 banana (mashed)
- 1 1/4 sups carrots
Instructions
- Preheat your oven to 350 degrees and prepare a pan to bake the muffins.
- In a large bowl, mix together the dry ingredients until well combined.
- IN a separate bowl, whisk together all the wet ingredients. Then add the two mixtures together and stir thoroughly.
- Wash, peel, and shred the carrots. Then fold them into the batter.
- Measure out 12 even muffins (they should each be about 1/4 cup.)
- Bake for about 22 minutes or until you can stick a dry toothpick into them.
- Let cool for 5 minutes and enjoy!
Notes
If you have nut allergies, you can replace the almond milk and flour with coconut.
These easy carrot cake muffins are really tasty with coconut flakes and pecans sprinkled ontop!
If you liked this recipe, grab your copy of the Food Babe Cookbook HERE for more amazing recipes (I love the Mexican casserole.)
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