Loaded with fresh orange flavor, a hint of cinnamon and ginger, and shredded carrots, these Orange Carrot Oat Muffins are an easy, healthy and fun way to start your day, for kids and adults – My kids absolutely LOVE these muffins!
As a parent, have you ever made something healthy for your kids and they LOVE it?
When that happens I get this weird, immediate sense of pride. I think I puff my chest out a bit and sit up a little straighter, like I conquered the world. Cause, ya’ll, if I can get my kids to eat something NEW and HEALTHY, then I HAVE in fact conquered the world!
It sounds dramatic and pitiful, but… it’s true if you have picky eaters.
These healthy Orange Carrot Oat Muffins are a fun and easy way to get that Momma Bear pride, with no sacrifice in flavor or having to make something crazy, like food that has animal faces on it. Sounds like fun when I see the cute pictures, but I don’t want to make the time to create pancakes that look like cute bears every morning. Sorry! Maybe for Holidays… that’s about it.
What I do instead for everyday breakfasts? Fun, healthy muffins that are packed with flavor and easy to make.
My usual go-to to make a muffin “fun” for kids (and myself!) is to add chocolate chips. That ALWAYS helps. BUT lately my son is on a chocolate chip restriction 😉
You see, he’ll pick his way around every breakfast I make to pick out the chocolate chips and that’s all he eats. Creative, resourceful, and smart. Also, ornery and wasteful! So let’s dodge the chocolate-chip-pickers all together and make a breakfast that’s a fun flavor that kids love and won’t have to pick around in to enjoy.
You know what my son said? “It’s like drinking orange juice!”
My kids don’t get juice, at least from us, that often (from grandparents? Now that’s another story…). To be able to eat something for breakfast that TASTES LIKE JUICE was the BOMB, as far as my son was concerned. My 1 year old daughter? She loved these muffins too, she just can’t quite voice it in the same way my son can… yet 🙂
This Momma Bear is happy to see her kids eating a homemade breakfast, without picking around in it, and even happier knowing these Orange Carrot Oat Muffins are:
- Gluten-free, whole grain and flourless thanks to oats (good fiber!)
- Filled with shredded carrots, for a little extra veggie bonus in their diet!
- Dairy-free, using only 1/4 cup of coconut oil
- Flavor PACKED with orange juice and zest!
TIP: 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.
You ready to put some zest into your mornings with these healthy Orange Carrot Oat Muffins?
I couldn’t resist that one! I love puns 🙂
Whip these Muffins up and give them a shot. Perfect for the Spring or Summer, these Orange Carrot Oat Muffins are a sure to be a crowd pleaser!
- 1 3/4 cup oat flour (certified gluten-free, if necessary)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 cup coconut oil, melted (or butter)
- 1/2 cup sugar
- 1/2 cup applesauce
- 1/4 cup orange juice (freshly squeezed or store bought)
- zest of 2 oranges
- 1 tsp vanilla
- 2 eggs
- 1 cup shredded carrots
Preheat your oven to 350 and spray a muffin pan with non-stick spray, or line with cupcake liners.
In a small mixing bowl, stir together your dry ingredients (oat flour, baking powder, baking soda, salt, cinnamon and ginger).
In a small bowl, combine your applesauce and orange juice and microwave till they are room temperature (maybe 15 seconds or so). This will help to stop the coconut oil from returning to a solid state.
Next, In a large mixing bowl, whisk together your coconut oil and sugar. Pour in your applesauce, orange juice, orange zest, vanilla and eggs, and whisk together until all is well incorporated.
Pour your dry ingredients into your wet ingredients and stir together till everything is well incorporated.
Lastly, add your shredded carrots and fold them into your batter.
Pour your batter into the muffin pan, filling each cavity about 3/4 way full.
Bake in the oven for 15-17 minutes, or till the muffins are set on top and a toothpick inserted comes out clean.
After cooling for about 10-15 minutes, remove them from your muffin pan to a cooling rack, till they are completely cool.
*These muffins are best stored in a fridge and will last about a week. *Please note: If you are using homemade oat flour (from grinding up oats) ensure that the flour is fine, or these muffins will turn out a bit crumbly. I prefer to use my Ninja Blender to blend oat flour.
These Orange Carrot Oat Muffins were inspired by these Orange Muffins.