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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?<\/p>\n
I think a good muffin can almost always fix life’s problems.<\/strong> Yeah, no, chocolate doesn’t always<\/em> do the trick. Sometimes, a Carrot Coconut Oat Muffins is what hits the spot!<\/p>\n I mean, c’mon, a warm muffin, fresh out of the oven, with a cup of coffee<\/strong>… sign me up! Throw in some candles and a furry blanket and your level of cozy is top notch.<\/p>\n Which, might sound weird for Spring, but again – this is a Colorado Spring<\/em>! Which means… some days we’re wearing coats and some days we’re wearing shorts<\/strong>. \ud83d\ude09<\/p>\n That’s what makes these Carrot Coconut Oat Muffins the perfect Spring muffin<\/strong>.<\/p>\n 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!<\/p>\n These muffins are basically carrot cake, in breakfast form!<\/p>\n And in typical Mile High Mitts fashion, I wanted to make these muffins as healthy and flavorful as I could<\/strong>.<\/p>\n So, these Carrot Coconut Oat Muffins are:<\/p>\n And the texture of these muffins?<\/span><\/strong><\/p>\n Ya’ll. I love a good textured muffin, that’s super moist and even a little dense. These muffins are just that<\/em>. Muffin Heaven.<\/p>\n First, you can either make your own oat flour<\/strong>\u00a0or you can buy some<\/a><\/strong>. 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.<\/p>\n Next, be sure to use an overripe banana and fresh applesauce for these muffins.<\/strong> If you use old applesauce or a banana that isn’t super brown, these muffins won’t be very sweet!<\/p>\n Can’t eat walnuts?<\/strong> Go ahead and leave them out entirely, or substitute them with another neutral and soft nut (like pecans or cashews).<\/p>\n Till the snow is gone, I’ll be eating these muffins, drinking my hot coffee, and cuddling up in cozy blankets..<\/strong><\/p>\n Need more Spring muffin ideas?<\/strong> Check out my gluten-free Lemon Chia Oat Muffins<\/a> or gluten-free Orange Carrot Oat Muffins<\/a>.<\/p>\n![\"one](\"https:\/\/www.milehighmitts.com\/wp-content\/uploads\/2018\/04\/carrotcoconutmuffins6-scaled.jpg\")
<\/p>\nAnd what comes to mind with Spring? Carrots of course.<\/h3>\n
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There’s a few things to keep in mind when you make these muffins…<\/h4>\n
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