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Muffins are one of my favorite foods to prep in advance and refrigerate, or freeze, for later. Freezer smoothie packs, shredded chicken (so many uses), broth (for soup) or soup, and pancakes rank amongst my favorite foods to prep, too.
Naturally, most of us think of muffins as a breakfast food, but they are much more than that. I love to add muffins to the kid’s lunchboxes, especially when paired with a thermos soup or finger foods (cheese, fruit, veggies, and a dip). And the portable nature of muffins make them a nourishing snack option even on the busiest of afternoons.
Lately, I’ve been making a new muffin recipe during my prep time, one that’s inspired by homemade carrot cake. The muffins have quickly become a favorite with my family, including my “picky” eater.
I love mixing flours to create different textures and flavors in baked goods, and this recipe is definitely evidence of that. The almond flour adds natural sweetness and keeps the muffins incredibly moist, even after freezing and reheating. And oat flour is added to balance the texture and taste of the muffins.
Yes, the muffins are (naturally) gluten-free, but even if you’re not gluten-free (*raises hand*) I highly recommend making these muffins. I think you’re going to love them. Because who doesn’t love the idea of enjoying (a nourishing) dessert for breakfast?
Almond-Oat Carrot Cake Muffins (One-Bowl, Gluten-Free)
Naturally-sweetened almond flour and oat muffins that taste like carrot cake.
- 4 TB butter melted
- 1/2 cup unsweetened applesauce 130g
- 1/3 cup pure maple syrup 100g
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 1 cup shredded carrots 190g
- 1 1/2 cups blanched almond flour 156g
- 1 cup oat flour 110g*
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup toasted coconut flakes 51g**
Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners.
In a large mixing bowl, whisk together the wet ingredients: melted butter, applesauce, maple syrup, eggs, and vanilla extract. Stir in the shredded carrots.
Add the dry ingredients to the bowl: oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine the ingredients. Add the coconut flakes, and stir until incorporated throughout the batter.
Divide the muffin mixture evenly among the muffin cups. I use an ice cream scooper.
Bake for 22 minutes, until the centers are firm to the touch.
Let the muffins cool before enjoying. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months.
*You can make your own oat flour by pulsing 1 cup of rolled oats in a blender or food processor. I've been purchasing oat flour from the store since it saves me from cleaning my blender or food processor and it's relatively inexpensive. If you're gluten-free, look for certified gluten-free oat flour or oats.
**You can toast coconut on the stove-top, in a skillet, over medium heat. Stir the coconut as it toasts to prevent burning. This usually takes about 5 minutes. Or, purchase toasted coconut.
If you use pre-shredded carrots, I recommend chopping the shreds into smaller pieces.
I've used both salted and unsalted butter to make these muffins.
If you make this recipe, be sure to snap a photo and hashtag it #LIVESIMPLYBLOG. I'd love to see what you make!