Carrot is one of my favourite flavours in baked goods, and these muffins are probably my favourite way to eat them. This was my go-to snack on Easter weekend, but they’d be great to snack on at any time of the year!
The hardest and most time consuming part of these muffins is grating the carrots (9 large carrots in 12 muffins!), but other than that these are really simple! They’re made with homemade oat flour, sweetened with maple syrup, and they have the most delicious carrot-maple-cinnamon flavour!
If you get a chance to try these, let me know by tagging them #peacemealxo on instagram! Enjoy!
- 2 tbsp chia seeds + 6 tbsp water
- 2 cups rolled oats ground into flour (gluten free if necessary)
- ½ cup almond meal
- 1¼ tsp baking powder
- 1¼ tsp baking soda
- 1 tbsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch of salt
- 9 medium-large carrots, peeled and ends chopped off (~490 g)
- ¾ to 1 cup maple syrup (depending how sweet you want it)
- 6 soft dates
- ½ cup apple sauce
- ¼ cup melted coconut oil
- Preheat oven to 350 F
- Line a muffin tin with muffin cups
- Mix chia seeds and water in a small cup or bowl. Stir and set aside.
- Grind the oats into flour, and mix with almond meal, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl until they are well mixed.
- Shred the carrots and add them to the bowl with the flour and spices. Use a spatula or wooden spoon to mix everything together.
- In a blender, mix maple syrup, chia+ water mixture, dates, apple sauce and coconut oil.
- Pour the wet mixture into the bowl with the carrots and flour. Stir until everything is well combined. Taste and add more maple syrup if you want it sweeter
- Spoon the batter into the muffin cups and bake for 35 minutes. When you take them out of the oven, they'll seem soft and not done, but they firm up as they cool.
- Let them cool, remove from the muffin tin and enjoy!