Flaxseed Carrot Muffins

Carrot cake muffins on a wire cooling rack.

Enjoy the flavors of carrot cake with these one-bowl flaxseed carrot muffins. Made with ground flaxseeds, almond flour, oat flour and of course, carrots! Gluten-free, dairy-free and naturally sweet!

Course Breakfast, Muffins/Breads, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 261kcal

Author Sara

Equipment

1 large mixing bowl
1 12-cup muffin pan

Ingredients

1 cup ground flaxseeds (also called flaxseed meal)
1 ¼ cup (135g) oat flour (certified gluten-free if needed)
¾ cup (75g) almond flour
¾ cup coconut sugar
1 tbsp. baking powder
½ tsp. fine sea salt
2 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
2 large eggs, room temperature
¼ cup coconut oil, melted
½ cup unsweetened applesauce
2 tsp. pure vanilla extract
2 cups freshly grated carrots

Instructions

Preheat oven to 350-degrees F. Lightly grease a 12-cup muffin pan and set aside.
In a large bowl, whisk together the flaxseeds, oat flour, almond flour, coconut sugar, baking powder, salt, cinnamon, ginger and nutmeg.
1 cup ground flaxseeds, 1 ¼ cup (135g) oat flour , ¾ cup (75g) almond flour, ¾ cup coconut sugar, 1 tbsp. baking powder, ½ tsp. fine sea salt, 2 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground nutmeg
Make a well in the center of the dry ingredients and add in the remaining ingredients. Whisk the wet ingredients together first and then fully mix the dry ingredients into the wet ingredients. Do not overmix the batter.
2 large eggs, room temperature, ¼ cup coconut oil, melted, ½ cup unsweetened applesauce, 2 tsp. pure vanilla extract , 2 cups freshly grated carrots
Scoop the batter evenly into the prepared muffin pan. You'll use about ¼ cup batter per muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for about 5 minutes and then transfer to a wire rack to finish cooling. Enjoy!

Notes

Do not pack flour when measuring - it's best to spoon and level so you don't end up with too much flour. You can also use a kitchen scale and go by the grams listed.
Use room-temperature eggs. They mix into the batter better and also help the muffins to rise and create a fluffier texture.

Nutrition