Clearly I have an oat obsession. And I’m ok with that. These oat flour carrot cake muffins are sugar-free, gluten-free, flour-free, dairy-free, but still DELICIOUS. Usually when a recipe is so restrictive, I think, oh great, these sound like boring cardboard. But hang in there, because you are in for a treat with these oat flour carrot cake muffins.
Question: what is oat flour? Answer: old fashioned rolled oats blended into rough flour in your blender. So when you’re craving bread, but are trying to keep breakfast healthy, these oat flour carrot cake muffins with fill that void. They are basically like a better version of baked oatmeal.
These oat flour carrot cake muffins have a sweet name, but remember, since they are only sweetened with bananas, they are not a dessert. However, top these cuties with some cream cheese frosting, and you could easily pass these off as a tasty treat!
Oat Flour Carrot Cake Muffins
Yields 8 muffins
1 1/2 bananas- mashed
1 T. chia seeds
1 T. flax meal
1 T. hemp seeds
1/2 cup shredded carrot
1/2 cup dried cranberries
2 T. melted coconut oil
1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. vanilla
1/2 t. baking powder
Pinch of salt
3/4 cup oat flour (blended rolled oats)
1. Preheat the oven to 375 degrees. In a medium mixing bowl, mash the bananas, then whisk together all the ingredients except the oat flour.
2. To make the oat flour, pour old fashioned rolled oats into a blender and pulse until it resembles coarse flour. Stir into the batter.
3. Spoon the batter into greased muffins tins.
4. Bake for 25 mins.
5. Serve fresh out of the oven with butter, nut butter, honey, or plain!