Go Back
A close up of muffins on a tray

Carrot Coconut Oat Muffins (Gluten-free, Flourless, Sugar-free)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 182 kcal


Dry Ingredients

  • 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

Wet Ingredients

  • 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


  1. Preheat oven to 350. Spray a muffin pan with cooking spray, or line with cupcake liners.

  2. Add all dry ingredients to a small mixing bowl (oat flour, baking powder, baking soda, cinnamon, nutmeg and salt) and stir them together.

  3. 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.

  4. Add your dry ingredients to your wet ingredients, and stir till well combined. Gently fold in your carrots, coconut, and walnuts.

  5. Fill each muffin cup 2/3 full with muffin batter and bake for 18-20 minutes.

  6. Let cool, and devour!

Recipe Notes

*These muffins store best in the fridge, and last 5-7 days. They are also freezer friendly.