Healthy and Organic Mom

Carrot Cake Muffins

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Comments Off on Carrot Cake Muffins



  • 1/2 C Oat Flour + 2 Tbsp
  • 1/2 C Almond Flour
  • 1/2 tsp baking soda
  • Cinnamon, salt, and pumpkin pie spice, to taste
  • 1/2 – 1 C shredded/processed carrot


  • 1 egg
  • 1 Tbsp Applesauce (Sub: More yogurt)
  • 1/3 C Grassfed organic Yogurt (Sub: More Applesauce)
  • 1/3 C Maple Syrup
  • 1/3 C Almond milk
  • 1 tsp vanilla
  • 1/2 – 1 Cup Shredded carrots (use food processor or blender)


  • Add-ins: chopped pecans, walnuts, raisins, chocolate chips, pumpkin seeds


  1. Preheat oven to 350 and grease a muffin tin with liners.
  2. Mix all the wet ingredients together in a large bowl. Gently fold in the dry ingredients, except the carrots, until combined. Lastly, add in the shredded carrots, starting with 1/2 Cup, and any mix-ins you want. Add more carrot to your preferences.
  3. Pour into 12 muffin liners and bake for 15-20 minutes. Let cool or enjoy warm from the oven!

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