Flaxseed Carrot Muffins
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!
Servings 12 muffins
Calories 261kcal
Equipment
- 1 large mixing bowl
- 1 12-cup muffin pan
Ingredients
- 1 cup ground flaxseeds (also called flaxseed meal)
- 1 ¼ cup oat flour (certified gluten-free if needed)
- ¾ cup 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 oat flour , ¾ cup 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
Calories: 261kcal | Carbohydrates: 27g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 262mg | Potassium: 249mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3609IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg
