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.
