Peanut Butter and Carrot Muffins (Dairy-free and Gluten free)
With only 11 ingredients, these muffins are soft, healthy, and the perfect snack for the whole family. Dairy-free and gluten free!
Servings: 12 muffins
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!