Deliciously Healthy Carrot Muffins for Guilt-Free Snacking

Delight in these Healthy Carrot Muffins, a perfect balance of sweet flavors and chewy oats for guilt-free snacking.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups Rolled Oats Can substitute with quick oats
1 cup Grated Carrots Grate finely for even distribution
1 cup Pitted Dates or Date Paste Or substitute with raisins or mashed bananas
1 cup Almond Milk Any non-dairy milk works
1 tbsp Baking Powder Ensure it’s fresh
1 tsp Cinnamon Or switch to nutmeg
1/2 cup Neutral Oil Can substitute with applesauce
1/2 tsp Salt Balances the sweetness

Optional Mix-Ins

1/2 cup Nuts or Seeds Walnuts or pumpkin seeds are great
1/2 cup Chocolate Chips Dark chocolate recommended
1/4 cup Shredded Coconut Add for tropical sweetness

Equipment

muffin tin
blender

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
Blend rolled oats, grated carrots, pitted dates, almond milk, oil, baking powder, cinnamon, and salt until smooth.
Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for approximately 15 minutes or until golden brown. A toothpick should come out clean.
Let muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 6gVitamin A: 240IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

For long-term storage, freeze muffins in a single layer, then transfer to a freezer-safe bag for up to three months.

Tried this recipe?

Let us know how it was!