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These gluten-free Oatmeal Carrot Muffins are loaded with fiber! Made with oats, oat flour, shredded carrots and infused with spices, raisins, and optional nuts, kids and adults alike go crazy for them.
Begin by setting out eggs so that they come to room temperature. Next, shred carrots and set aside. Preheat oven to 350F.
In a mixing bowl, combine oat flour, rolled oats, baking powder, spices, and salt. Whisk or mix until well combined.
In a separate bowl, beat eggs with vanilla, oil, and sugar.
Pour wet ingredients into dry and mix using a spatula or whisk until well combined.
Fold in shredded carrots, raisins, and chopped nuts.
Evenly divide batter into 12 part muffin pan lined with muffin liners.
Bake for 28 to 30 minutes or until tester comes out clean.
Allow muffins to cool for about 10 minutes in the pan and then carefully transfer to a cooling rack. Allow to cool completely before frosting or eating. The texture will be too crumbly when warm.
Combine room temperature cream cheese, and butter with powdered sugar, vanilla and salt in a mxing bowl. Use a hand mixer or stand mixer to beat until mixed. Slowly add pineapple juice and continue beating until frosting is light and whipped. Use immediatley or store in a container in the fridge until ready to use.
Note: the Nutrtition Facts are calculated WITH the frosting. Without the frosting, each muffin is 280 calories, 10g sugar, 4g protein, and 19g fat.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.