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This recipe was originally published on Robust Recipes in 2016. It has been updated for a better user experience. Enjoy.
Onward to Easter inspired recipes!!!
Who else can’t get enough of carrot cake inspired recipes this time of year?!?!
These spiced carrot muffins were a popular recipe I shared back in 2016. It was time for a glow up.
Spiced carrot muffins are soft and tender, moist, and packed with carrots, warming spices, and juicy raisins. They are made healthy by using wholesome ingredients, and are refined sugar free. They are great as a snack, or as part of a breakfast, or brunch.
I updated the original recipe, keeping the flavors, and the nutrient dense ingredients the same, but improving on the texture. Unfortunately the original muffin recipe was a bit on the crumblier side.
I have learned a lot about baking in general, but especially gluten free baking since 2016, so I added my knowledge to the recipe and came up with what I think are the perfect gluten free, healthy spiced carrot muffins.
Ingredients for spiced carrot muffins:
- old fashioned rolled oats – turned into flour – so easy to make! I love using oat flour for a breakfast recipe. Oats are a complex carb, meaning the carbohydrate will slowly release in your body keeping you fuller longer, and not give you a blood sugar spike, followed by a crash.
- corn starch – this helps bind the muffins, and give it a starchier texture that gluten free baked goods often lack.
- xanthan gum – if you’re not familiar, this is a binder that is commonly used in gluten free baking. I don’t often use it myself, but sometimes we just need a little help to achieve a non-gluten-free-like-texture. Don’t skip it, without the xanthan gum these muffins are pretty crumbly.
- baking soda and baking powder – our leveling agents, for a nice fluffy muffin.
- kosher salt – salt helps bring out all the flavors, even in baked goods.
- warming spices – cinnamon, ginger, ground cloves, and nutmeg – for that lovely warming spice that goes so well in carrot cake recipes.
- raisins – they get juicy and plump and add a nice sweetness. If you’re not a fan of raisins, no worries, you can swap them for walnuts, pecans, shredded coconut, or just leave them out.
- eggs – eggs are another important ingredient to help bind these muffins, and add rise.
- coconut sugar – for our refined sugar free sweetener. A little kinder on blood sugar levels.
- coconut oil – a healthy oil that gives moisture and good texture to the muffins.
- unsweetened applesauce – to help us cut back on some of the oil.
- zest of an orange – purely for a hint of flavor
- vanilla extract – again, for flavor.
- milk – for a little extra liquid to thin things out. Any kind of milk you want to use will work.
- shredded carrots – the star of the show!!!
That’s all you need to make some super delicious carrot muffins!
Who is ready?!?!
How to make spiced carrot muffins:
- Make the oat flour – to make oat flour all you do is run some rolled oats in your food processor until you have a flour.
- Mix the dry ingredients – to the oat flour, still in the food processor, you add the rest of your dry ingredients, give everything a good pulse to mix together.
- Stir in the raisins – remove the blade from the food processor and use a spoon to stir in the raisins. This helps to prevent the raisins from sinking as they bake. See, we’re saving on dishes here!
- Mix the wet ingredients – in a separate mixing bowl whisk together the eggs and coconut sugar. Whisk in the coconut oil, applesauce, orange zest, vanilla, and milk. Mix the dry ingredients into the wet.
- Shred the carrots – Shred the carrots by using the shredding attachment of your food processor (no need to clean it after making the flour). Or, you can use a box grater to shred your carrots. Mix the carrots into the batter.
- Bake – Bake for 15 to 20 minutes or until a cake tester is removed clean from the center of the muffins.
- Cool – Allow the muffins to cool in the tin for at least 20 minutes. Remove.
- Enjoy – These muffins are great when they’re still warm. They’re also delicious at room temp, and when they’re leftover. Really, you can’t go wrong.
When to enjoy spiced carrot muffins?
Like I said, these muffins are nutritious enough for part of a breakfast.
I also love them for a snack.
They would also make a great addition to any brunch party, or gathering you have.
Make them for Easter, which is when I think about carrot cake. But, they would also be delicious during the fall, or winter.
Basically anytime you want the carrot cake vibes without all the effort of making an entire cake. OR for when you want something a little healthier.
Reasons you will love these spiced carrot muffins:
- They’re easy to make.
- They’re packed with nutritious ingredients. Hello oat flour and carrots.
- They’re delicious – a fluffy, perfectly sweet muffin packed with raisins and carrots.
- They’re gluten free – yet, they don’t taste gluten free one bit. Even if you don’t need to eat gluten free, you will love these muffins!
- They’re dairy free – as long as you use non-dairy milk these muffins are easily made dairy free
- Great for sharing – since they’re gluten free, and dairy free you can feel good about sharing them with a crowd.
- You can freeze them – YES, they freeze beautifully, making them a great option for meal prep.
- Makes the soul happy – baking warming, cozy muffins just feeds the soul…and the stomach!
Do I HAVE to use xanthan gum?
Yes.
I tested this recipe several times, without the xanthan gum the muffins were super crumbly and just in general didn’t have as good of a texture.
With xanthan gum they held together, were springy, and perfect. It’s really worth buying the extra ingredient.
Can I freeze these muffins?
Yes.
Here is how: Place them on a baking sheet, so they’re not touching. Freeze for a few hours. Once frozen wrap each individual muffin in plastic wrap. Then, store them together in a freezer safe bag.
When you want to pull out a muffin, simply, unwrap as many as you want and defrost them at room temp. Or, microwave one on high for 20 to 30 seconds, and enjoy warm.
They will keep in the freezer for 3 to 5 months. YAY for meal prep muffins!!!
I hope you enjoy these spiced carrot muffins as much as we did. We are just in love with how tasty and comforting they are.
Now, excuse me while I go microwave one from my freezer stash that I have left from testing them a million times.
It’s a tough job, tasting all those carrot muffins, but someone has to do it! LOL! 😉
More carrot cake inspired recipes for you try:
More muffins for you to love:
- healthy spinach muffins with apricots and raisins
- gingerbread pear muffins
- healthy pumpkin muffins
- cranberry orange muffins
- lemon poppy seed muffins
When you make this recipe don’t forget to leave a comment down below, along with a star rating. This really helps to keep my blog running. Thanks friends, I appreciate you being here and making my recipes. Enjoy.
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Healthy Spiced Carrot Muffins
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 12 to 15 muffins 1x
- Category: Breakfast, snack, easy, baking, meal prep
- Method: baking
- Cuisine: gluten free, vegetarian, dairy free, refined sugar free
- Diet: Gluten Free
Description
Fluffy spiced carrot muffins are studded with juicy raisins and sweet shredded carrots. These muffins are so easy to make, and freeze well. They are perfect for breakfast, or as a snack.
Ingredients
Dry Ingredients
- 1 3/4 cup old fashioned rolled oats
- 1/4 cup corn starch
- 1/4 teaspoon xanthan gum
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup raisins (see notes for options)
Wet ingredients
- 4 whole eggs, room temp
- 1 cup + 2 tablespoons coconut sugar
- 1/4 cup coconut oil, melted, but no longer hot
- 1/4 cup + 1 tablespoon unsweetened applesauce
- zest of 1 orange
- 1 teaspoon pure vanilla extract
- 3 to 5 tablespoons of milk (any kind. Can be non-dairy)
- 1 cup shredded carrots, packed (about 3 to 4 carrots)
Instructions
- Prepare: Preheat your oven to 325 degrees Fahrenheit. Grease a muffin tin (or line it with paper muffin liners). Note: this recipe makes 13 to 15 muffins. It’s okay if you only want to make 12, but if you have two muffin pans and want to make use of all the batter, then grease 1 whole pan and 3 more muffins in a second pan.
- Make the oat flour: To the bowl of a food processor that’s attached with the S blade, add the rolled oats. Blend the oats for about 5 minutes, or until you have a fine-ish looking flour (see photos in the post).
- Mix the dry ingredients: to the oat flour add the remaining dry ingredients: corn starch, xanthan gum, baking soda, baking powder, kosher salt, cinnamon, ginger, cloves, and nutmeg. Pulse to blend the dry ingredients together.
- Add the raisins: (see notes for more options). Carefully remove the S blade and add the raisins to the dry ingredients, carefully use a spoon to mix them around so that all the raisins are coated in the flour – this prevents them from sinking in the muffins. Set aside. Note: do not blend the raisins.
- Combine the wet ingredients: To a large mixing bowl add the eggs, and coconut sugar. Whisk together with a whisk until the sugar is dissolved and well combined. Whisk in the melted (but not hot ) coconut oil, applesauce, orange zest, vanilla extract, and 3 tablespoons of the milk.
- Combine the wet and dry: Use a spatula to stir the dry ingredients (and raisins) from the food processor, into the large mixing bowl of wet ingredients. Stir just until everything is well combined. Allow the batter to rest for 5 minutes, it will thicken up.
- Shred the carrots: While the batter is resting peel the carrots. Shred them by either using the large holes on a box grater, or but using the shredding attachment on your food processor (no need to clean it after making the oat flour). Measure out 1 cup of the shredded carrots.
- Stir in the carrots: Fold the carrots into the muffin batter. If the batter seems really thick (it should be thick, yet slightly pourable) stir in the remaining 2 tablespoons of milk.
- Transfer to the muffin tins: Use a 1/4 cup measuring cup (or what I like to use, is a spring loaded ice cream scoop) to fill each muffin cavity. Note: you will have enough batter for 12 to 15 muffins. You can either discard the extra batter, or use a second muffin pan to bake a few extra. Don’t be tempted to top the muffins off with the extra batter because they will overfill as these muffins do rise quite a bit.
- Bake: Bake for 15 to 20 minutes, or until a cake tester is removed clean from the center of the muffins. The tops should look browned, and the center should spring back when you gently press down with your finger.
- Cool: Allow the muffins to cool in the pan for at least 20 minutes, or until the pan is cool enough to handle. Carefully run a dull knife around each muffin (if not using muffin liners) to loosen them. Remove and continue to allow the muffins to cool completely on a wire rack. The muffins are also good when warm.
- Storage: To store any leftover muffins, line an airtight container with paper towels. Add the cooled muffins in one layer, if you can stack the muffins then add another layer of paper towel. Add one more layer of paper towel to the very top of the muffins. Store at room temp for 3 to 4 days. (see notes for how to freeze the muffins).
Notes
Gluten free: To ensure these muffins are gluten free, if needed, make sure to use oats that are certified gluten free.
Dairy Free: Be sure to use non-dairy milk if you want these muffins to be dairy free.
Xanthan gum: Xanthan gum is a common ingredient used in gluten free baking to help bind. The xanthan gum is necessary to keep these muffins from becoming a crumbly mess, so don’t skip.
raisins: You can omit the raisins completely, although, you may not have as many muffins. Or, you can swap the muffins for chopped pecans, or walnuts, or shredded coconut – or do a mixture.
How to freeze the muffins: These muffins freeze beautifully. Here’s how: Place the cooled muffins on a baking sheet, so they aren’t touching, place them in the freezer and allow them to freeze for 4 hours. Once frozen wrap each muffin in plastic wrap, then place them all together in a large freezer bag. When you’re ready to eat them, remove as many muffins as you want, and allow them to defrost on the counter. Or microwave 1 on high for 20 to 30 seconds, and enjoy warm. They will last in the freezer for 3 to 5 months.
Just made these! Their in the oven, smelling delicious!
Awesome! Thanks Abby, I hope you love them! 🙂
I’m in a hurricane apocalypse and the stores are out of everything. I don’t have honey, but I have plain old sugar. How can I substitute. I’m trying to make snacks before we lose power
Hi Jenny, you can swap the honey for sugar. Sugar isn’t quite as sweet as honey, I would try 1/2 cup sugar. You will also need to increase the liquid a little, maybe add a little more more milk. See how the consistency looks as you go and add more if it’s too dry. Hope that helps.
Sending my thoughts and hugs to you during the hurricane. Hope everything goes okay. ❤❤❤
OMG these are excellent! Did put more sugar and more milk. Had to make another batch afterwards, I don’t want to run out of these. Thanks so much for the recipe
Yaay Jenny, I’m so glad they turned out for you. Thanks for letting me know! ?Hope you’re staying safe.❤
I don’t have enough oats….but could I sub some or all the oat flour for almond flour?
Hi Shawna, I can’t say for sure if subbing all of the oat flour for almond flour will work or not because I have not tested it and oat flour and almond flour act very differently. However, I would say that you might be okay subbing some of the oat flour for the almond flour. I’d say that if you’re not able to get more oats then use what you have and supplement the rest with almond flour and give it a try. I hope it works out okay for you. Let me know how it goes. 🙂
Thanks for the reply! I ended up just waiting until I was able to get to the store and got my oats. I swapped out the orange zest for my Wild Orange essential oil and oh my goodness, so so good!! Love these muffins!! I found them a little crumbly while still fresh but after a few hours in the fridge they were great!!
Glad to hear you enjoyed them Shawna. The wild orange essential oil sounds like a delicious swap! Thanks for sharing. 🙂
trying this now. ive used about 1 3/4 cups oat flour and 1/4 almond flour.
Awesome. Let me know how it turned out! 🙂
Just made these tonight and they are amazing! Topped with pre-made whipped cream cheese frosting as we were looking for something sweeter. Delicious! Great recipe – thank you!
Awesome, I’m glad you enjoyed them! The cream cheese frosting sounds like a tasty addition! Thanks for sharing, Jaclyn! 🙂
Hello,
Are these freezer-friendly?
Thank you !!!
Hey Quyen, I haven’t tried freezing them, but I imagine they will do well. Let me know how it goes! 🙂
Loved this recipe, thank you so much for sharing! All these spices made it incredibly delicious.
Due to some food restrictions and sensitivities I made a few recipe variations and want to report that it still worked out very well:
1/4 cup of coconut oil I replaced with apple sauce.
Did not include ground ginger since I didn’t have any.
Replaced honey with maple syrup.
Replaced 1egg with 1 tbs of ground flax seed mixed with 3 tbs of water (and left aside for 5 min)
Made it as a pie vs muffins as I was too lazy :))
Cannot wait to repeat it again!
Yaay so glad you enjoyed the recipe Naila! Thanks for sharing your adaptions, glad they all worked for you. 🙂