Spring is in the air! ..And it’s still snowing in Colorado. So how in the world am I supposed to celebrate the arrival of spring when it hasn’t really arrived yet?? …Maybe, muffins?
Yes. Fresh, warm muffins.
I think a good muffin can almost always fix life’s problems. Yeah, no, chocolate doesn’t always do the trick. Sometimes, a Carrot Coconut Oat Muffins is what hits the spot!
I mean, c’mon, a warm muffin, fresh out of the oven, with a cup of coffee… sign me up! Throw in some candles and a furry blanket and your level of cozy is top notch.
Which, might sound weird for Spring, but again – this is a Colorado Spring! Which means… some days we’re wearing coats and some days we’re wearing shorts. 😉
And what comes to mind with Spring? Carrots of course.
That’s what makes these Carrot Coconut Oat Muffins the perfect Spring muffin.
At first bite you’ll taste a bit of banana, shredded carrots, sweet coconut, walnuts, a little cinnamon and nutmeg. Totally Spring-flavored, and a little tropical, giving you a hint of fun Summer flavors to come!
These muffins are basically carrot cake, in breakfast form!
And in typical Mile High Mitts fashion, I wanted to make these muffins as healthy and flavorful as I could.
So, these Carrot Coconut Oat Muffins are:
- Flourless, made with oat flour (great fiber!)
- Sugar-free, sweetened with applesauce & banana
- Dairy-free, with the use of coconut oil & almond milk
- Filled with shredded carrots & walnuts
And the texture of these muffins?
Ya’ll. I love a good textured muffin, that’s super moist and even a little dense. These muffins are just that. Muffin Heaven.
There’s a few things to keep in mind when you make these muffins…
First, you can either make your own oat flour or you can buy some. For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins. Unless you have a high powered blender and can get your oats blended up as fine as the oat flour you can buy in a store. For example, my blender does a great job blending up oats, but my food processor does not blend my oats up fine enough.
Next, be sure to use an overripe banana and fresh applesauce for these muffins. If you use old applesauce or a banana that isn’t super brown, these muffins won’t be very sweet!
Can’t eat walnuts? Go ahead and leave them out entirely, or substitute them with another neutral and soft nut (like pecans or cashews).
Till the snow is gone, I’ll be eating these muffins, drinking my hot coffee, and cuddling up in cozy blankets..
- 1 3/4 cup oat flour (certified gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup coconut oil, melted (or butter)
- 1/2 cup overripe banana, mashed (1-1 1/2 bananas)
- 1/2 cup applesauce (sweetened or unsweetened)
- 1/4 cup almond milk (or milk of choice)
- 1 tsp vanilla extract
- 2 eggs
- 1 cup shredded carrots
- 3/4 cup shredded coconut
- 1/2 cup chopped walnuts
Preheat oven to 350. Spray a muffin pan with cooking spray, or line with cupcake liners.
Add all dry ingredients to a small mixing bowl (oat flour, baking powder, baking soda, cinnamon, nutmeg and salt) and stir them together.
To a large mixing bowl, add your coconut oil, mashed banana, and applesauce and whisk together. Next, add your milk, vanilla and eggs and whisk together again till well combined.
Add your dry ingredients to your wet ingredients, and stir till well combined. Gently fold in your carrots, coconut, and walnuts.
Fill each muffin cup 2/3 full with muffin batter and bake for 18-20 minutes.
Let cool, and devour!
*These muffins store best in the fridge, and last 5-7 days. They are also freezer friendly.