Name: Flourless Carrot Cake Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1 cup grated carrots (packed); 1/2 cup mashed ripe banana or applesauce; 1/4 cup pure maple syrup or honey; 2 tablespoons nut butter (such as almond or peanut butter); 1 teaspoon pure vanilla extract; Optional: 1/4 cup raisins or chopped walnuts

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These flourless carrot cake muffins are moist, naturally sweetened, and packed with wholesome ingredients—perfect for a healthy breakfast, snack, or even a guilt-free dessert. Made without any refined flour or sugar, they’re easy to whip up in one bowl (with a quick blend of oats) and bake in under 25 minutes. They’re ideal for anyone looking for a nutritious grab-and-go treat that still feels indulgent.

Flourless Carrot Cake Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

1 cup grated carrots (packed)

½ cup mashed ripe banana or applesauce

¼ cup pure maple syrup or honey

2 tablespoons nut butter (such as almond or peanut butter)

1 teaspoon pure vanilla extract

Optional: ¼ cup raisins or chopped walnuts

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with 8 liners or grease it well.

Using a blender or food processor, I pulse the rolled oats until they resemble a fine flour.

In a bowl, I mix the oat flour with baking soda, cinnamon, nutmeg, and salt.

In another bowl, I combine mashed banana (or applesauce), maple syrup (or honey), nut butter, and vanilla extract.

I stir in the grated carrots.

Then, I mix the wet ingredients with the dry ingredients until just combined.

If I’m using raisins or walnuts, I fold them in at this stage.

I divide the batter evenly into the prepared muffin cups.

I bake the muffins for 20–23 minutes, until a toothpick inserted in the center comes out clean.

After baking, I let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 8 muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Calories: 120 kcal per muffin

Variations

I sometimes swap the mashed banana for unsweetened applesauce if I want a more neutral flavor. For added texture and richness, I like mixing in chopped pecans or shredded coconut. To make these muffins fully vegan, I always go with maple syrup and applesauce. When I want extra spice, I add a pinch of ground ginger or cloves.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them individually and reheat in the microwave for about 20–30 seconds or pop them into a warm oven for a few minutes to refresh.

FAQs

How can I make these muffins vegan?

I use maple syrup instead of honey and applesauce instead of banana for a fully plant-based version.

Can I use quick oats instead of rolled oats?

Yes, I can use quick oats, but the texture may be slightly softer. I still blend them into flour before using.

Do these muffins rise much while baking?

They rise modestly. Since there’s no traditional flour or eggs, they won’t puff up like classic muffins, but they still get a nice dome.

Can I add protein powder to this recipe?

Yes, I can add a tablespoon or two of unflavored or vanilla protein powder. I might need to adjust the moisture slightly by adding more banana or applesauce.

Are these muffins good for kids?

Absolutely. I find them sweet, soft, and easy for little hands to enjoy. They’re also packed with fiber and free from refined sugars.

Conclusion

These flourless carrot cake muffins are a fantastic way to enjoy a healthier take on a classic dessert. Whether I need a portable breakfast, an afternoon snack, or a lighter treat, these muffins always hit the spot. They're easy to make, easy to adapt, and a great addition to my weekly routine.

Recipe:

Flourless Carrot Cake Muffins

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Author: Cheryl
Total Time: 32 minutes
Yield: 8 muffins
Diet: Gluten Free

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Description

These flourless carrot cake muffins are moist, naturally sweetened, and packed with wholesome ingredients. Perfect for a healthy breakfast, snack, or guilt-free dessert, they’re gluten-free, dairy-free, and made without refined flour or sugar.

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with 8 liners or grease it well.
Using a blender or food processor, pulse the rolled oats until they resemble a fine flour.
In a bowl, mix the oat flour with baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine mashed banana (or applesauce), maple syrup (or honey), nut butter, and vanilla extract.
Stir in the grated carrots.
Mix the wet ingredients with the dry ingredients until just combined.
If using raisins or walnuts, fold them in at this stage.
Divide the batter evenly into the prepared muffin cups.
Bake for 20–23 minutes, until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.