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Oil-free Carrot Cake Muffins

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Delicious and moist carrot cake muffins made without oil, perfect for breakfast or a snack.

Ingredients

Scale
  • 2½ cups carrots (finely grated)
  • 1 large egg
  • ¾ cup milk
  • ⅓ cup honey (or maple syrup)
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup rolled oats
  • 3 teaspoons cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins (or chopped walnuts, or both – optional add-ins)

Instructions

  1. Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  2. Grate the carrots using a box grater until finely grated.
  3. In a large bowl, whisk together the egg, milk, honey (or maple syrup), vanilla extract, and salt.
  4. In another bowl, mix the flour, oats, cinnamon, ground ginger, nutmeg, allspice, baking powder, baking soda, and salt together.
  5. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
  6. Carefully fold in the grated carrots and optional ingredients.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  8. Bake for approximately 20 minutes, or until a toothpick comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be paired with cream cheese or maple syrup. They can be refrigerated for up to a week or frozen for up to 3 months.

Nutrition

Find it online: https://www.tastysavvy.com/oil-free-carrot-cake-muffins/