Nothing says spring baking quite like carrots. These healthy carrot muffins are naturally sweetened with banana, applesauce, and coconut sugar, and made with oat flour and almond butter for a wholesome twist on a classic carrot cake flavor.

I love that these muffins are made with simple, wholesome ingredients that offer real nourishment. The carrots add natural sweetness and fiber, the almond butter provides healthy fats and protein to help keep you satisfied, and the oat flour makes them naturally gluten-friendly while adding a hearty texture. With banana and applesauce for moisture and sweetness, you get a soft, moist muffin without needing lots of added sugar or oil.

They’re perfect for Easter brunch, a healthy springtime snack, or even a quick grab-and-go breakfast during a busy week. You can also add walnuts or pecans for extra crunch and healthy fats. They feel like a little carrot cake treat—but in a much more nourishing way.

Ingredients: 

Wet Ingredients:

2 cups carrots – chopped in food processor – I use mini carrots

2 eggs 

1 cup applesauce 

1 banana mashed 

1/2 cup almond butter 

2 tsp vanilla extract 

1 cup coconut sugar 

Dry ingredients 

2 cups oat flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt 

2 Tbsp pumpkin spice or 

(3tsp cinnamon/ 1 tsp ginger/ 1 tsp nutmeg/ 1/2 tsp cloves)

Directions:

Preheat oven to 350. Line a muffin tin with paper liners. 

Add all wet ingredients to a food processor. Blend until well combined. 

In a separate bowl, mix all dry ingredients. Slowly add the dry ingredients to the food processor with the wet ingredients until almost smooth.

Optional: *add 1 cup chopped walnuts or pecans.  

Divide batter evenly to muffin pan. Bake for 20-22 minutes or until a toothpick comes out clean. Enjoy!