These spongy and soft dairy free carrot and oat muffins are the perfect choice for a healthy breakfast or an after-meal treat, free of guilt! In fact, our take on these classic treats comes with very few saturated fats (only 1 gram per portion), and fibres accounting for almost 20% of your recommended daily dose!
The muffins are made with wholemeal flour, oat flakes, carrot, and a spice mix. As we said above, the recipe is already dairy free because we didn't use any butter or milk. If you would like to make this recipe gluten-free, just replace the wholemeal flour we use in step 1 below with either rice flour, or more oat flour.
Carrots go very well in cakes, muffins and other treats as they become sweet when cooked and add flavor to the recipe. By the way, this recipe can be easily used to bake a carrot cake as well, just use a larger tin!
You can store these muffins in an airtight container for up to a week. Please note that the default ingredients amount yield about 12 muffins.
|Sunflower Oil||80 mL|
|Almond Extract||1 tsp|
|Unrefined Brown Sugar||70 g|
|Wholemeal Flour||100 g|
|Oat Flour||110 g|
|Baking Powder||1 tsp|
|Baking Soda||1 tsp|
Preheat the oven to 180° C ( 356° F).
In a mixing bowl, add the eggs, sugar, and oil and whisk using an electric mixer until they are well incorporated and you have a fluffy mixture. Mix the almond extract with a bit of water and add it to the egg mixture.
In a separate bowl, mix the oat, flour, baking soda, baking powder and the two spices, ginger and cinnamon. If you are using oat flakes for this recipe, mix the dry ingredients are described above and then blitz them in a blender to ground the oat into flour.
Slowly add the flour mix to the egg batter, a couple of spoons at a time, and whisk with the electric mixer until the ingredients are well incorporated. Repeat until you have added the whole egg mixture to the flours.
Wash, peel and finely grate the carrots. Next, add them to the egg and flour batter and stir well. The juices from the carrots should make the dough smooth and creamy, but if it is too dry, try to add a bit of water.
Using a spoon divide the batter among muffin cases and place them in a muffin tray to hold the shape when baking. Fill the cases two-thirds full to allow the muffins to rise while baking. If you are out of cases make sure you use a non-stick tray to remove easily the muffins after cooking. Sprinkle the top with oat flakes if desired. Place the tray in the oven on the middle shelf and cook for 20 minutes.
After this time, check the doneness of the muffins by inserting a skewer in the center: if it comes out clean, the muffins are ready. Turn the oven off and allow the muffins resting for 5 minutes with the oven door closed. Remove the muffins from the tray and place them on a rack to cool down.
Serve with a nice mug of spiced tea.
Make sure that all the ingredients are at room temperature before you start to prepare the recipe. This way they are more 'relaxed' and the muffin will be soft and spongy after baking.
You can make these muffins even more spiced by adding nutmeg and cloves as well, they will be so delicious!