With only 11 ingredients, these peanut butter and carrot muffins are soft, healthy, and the perfect snack for the whole family.
These are not your typical fluffy muffins, but they are soft and have the perfect amount of moisture. I’ve made a few batches of these muffins recently to give to our boys for snack.
I feel good giving these to my kids because they are refined sugar free, they include healthy fats and protein, and are loaded with carrots.
The ingredients:
- Carrots- These muffins use carrots but you could also add zucchini, apples and/or spinach! If you are adding extra fruit or veggies, you will want to adjust your oat flour by adding more.
- Oat Flour– If you already have oat flour, you wont have to make your own. Otherwise, just blend the oats into a blender or food processor until you reach a flour-like consistency. Be sure to use gluten free oats if you are making gluten free muffins. I use Bob’s Red Mill Gluten Free Oats.
- Peanut butter- Use peanut butter or switch it up by adding your favorite nut butter. To make it nut-free, use sunflower butter.
- Eggs- I have not tried flax eggs for this recipe, but I think they would work. If you try, let me know how they turn out! If I can’t get eggs from our local farmer’s market, I use Vital Farms eggs.
Making the muffins:
Dry ingredients
- 1 1/2 cup gluten free oat flour (to make your own oat flour, blend oats until you get a flour-like consistency)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt (*optional)
Wet Ingredients
- 2 medium carrots, grated (about 1 1/2 cups grated)
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/3 cup peanut butter
- 1/2 cup applesauce (unsweetened)
- 2 eggs
- 1 tsp vanilla
Directions:
- Start by mixing the dry ingredients in a medium size mixing bowl.
2. Then mix your wet ingredients in a food processor. Make sure to chop your carrots into small chunks before adding them to the food processor. Blend until smooth.
3. Pour the wet mixture into the dry mixture. Mix well.
4. Using a 1/4 cup measuring cup, scoop the mixture and pour into a greased muffin tin. Fill all 12 muffin cups.
5. Bake at 350 degrees for about 35 minutes. Check the muffins after 25 minutes, as everyone’s oven cooks differently.
6. Allow to cool and enjoy!
These muffins are great for both kids and adults! Try topping the muffin with pumpkin seeds for an extra crunch, or drizzle peanut butter on top!
Save this recipe to your Pinterest board for later!
Other recipes you may enjoy:
Peanut butter chocolate chip energy balls
Pumpkin pie energy balls
Enjoy, friends!
Peanut Butter and Carrot Muffins (Dairy-free and Gluten free)
Equipment
- Blender or food processor
- Muffin Tin
- Mixing bowl
Ingredients
Dry ingredients
- 1 1/2 cups gluten free oat flour (to make your own oat flour, blend oats until you get a flour-like consistency)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt (*optional)
Wet Ingredients
- 2 medium carrots, grated (about 1 1/2 cups grated)
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/3 cup peanut butter
- 1/2 cup applesauce (unsweetened)
- 2 eggs
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Make your oat flour (if needed) first. Blend until you reach a flour-like consistency. Pour flour into a medium size mixing bowl. Add the rest of the dry ingredients (baking soda, cinnamon, nutmeg) and mix.
- Chop carrots into small chunks. Add carrot chunks into the food processor. Add the rest of the wet ingredients (coconut oil, maple syrup, peanut butter, applesauce, eggs, vanilla). Blend until smooth.
- Combine your wet ingredients to your dry ingredients. Mix until thoroughly combined. (Don't over mix).
- Scoop the mixture evenly into the muffin tray, filling each cup about 2/3 full. Repeat for all 12 muffin cups.
- Bake muffins at 350 degrees for about 35 minutes, or until done. When you stick a toothpick into the muffins, the toothpick should come out clean.
- Allow to cool and enjoy!
Sara
Do you think I could make without the honey? Just add more applesauce? Iโm on a cleanse and canโt have the added sugars.
Emily Rix
You could try not using the maple syrup and see how the consistency of the batter looks once everything is mixed. If it appears too dry, then I would add in the extra applesauce. Or, add in the applesauce and then if it appears too wet, add in more oats or oat flour as needed. I haven’t tried either and it may change the taste (not so sweet), but either option should work! If you try either, let me know how it turned out! ๐