Print

Oil-free Carrot Cake Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and healthy oil-free carrot cake muffins, perfect for breakfast or snacks.

Ingredients

Scale
  • 2½ cups carrots (finely grated)
  • 1 large egg
  • ¾ cup milk
  • ⅓ cup honey (or maple syrup)
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup rolled oats
  • 3 teaspoons cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins (or chopped walnuts, or both – optional add-ins)

Instructions

  1. Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners and lightly mist them with oil spray.
  2. Finely grate the 2½ cups of carrots using a box grater.
  3. In a large bowl, whisk together the egg, milk, honey (or syrup), vanilla extract, and salt until well combined.
  4. In another bowl, mix the flour, oats, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt together.
  5. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined.
  6. Carefully fold in the grated carrots and any optional raisins or nuts.
  7. Divide the batter evenly among the muffin cups, filling them about ¾ full.
  8. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure to squeeze any excess moisture from the grated carrots to avoid a soggy muffin. For denser texture, substitute half of the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://topchoicerecipes.com/oil-free-carrot-cake-muffins/