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.