Print

Healthy Bakery-Style Carrot Cake Muffins

Yield: 9 muffins 1x

Ingredients

Scale
  • Wet ingredients:
  • 1.5 cups of mashed banana (about 3 medium ripe bananas, you can likely sub unsweetened applesauce if needed)
  • ⅓ cup liquid coconut oil (or just melt and cool coconut oil)
  • ¼ cup almond milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • Dry ingredients:
  • 2 cups oat flour
  • 1/3 cup coconut sugar
  • 4 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1/2 teaspoon allspice
  • Mix-in’s:
  • 3/4 cup grated carrots
  • 1/4 cup Manitoba Harvest Hemp Hearts

Instructions

  1. Preheat oven to 400 degrees and line or spray a muffin tray with liners or spray well
  2. Place wet ingredients in a medium mixing bowl and mix with hand mixer or spoon
  3. Once mixed well, add dry ingredients to wet ingredients and continue to mix with spatula (do not overmix, the batter will be lumpy and thick!)
  4. Fold in hemp hearts and carrots
  5. Bake in oven for 5 minutes on 400 degrees then bake at 375 degrees for 15-20 minutes or until fully baked (I stick toothpick in and if it comes out clean you are set)
  6. Keep in fridge for about 7 days in container or tin foil or freeze for longer!
  • Author: rachel mansfield
  • Category: gluten-free, dairy-free
  • Cuisine: muffins, dessert, breakfast

© 2023 rachLmansfield
https://rachlmansfield.com/healthy-bakery-style-carrot-cake-muffins/