Easy Carrot Oat Muffins Recipe (Without Flour)

Here’s a simple and easy muffin recipe featuring carrots, oats, and a couple other ingredients to bring everything together. And there is no flour in this recipe!

If you enjoy desserts, check out these recipes for sponge cake, chocolate cake without eggs, and eggless banana bread.

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Ingredients for carrot oat muffins

For this recipe, I used:

• rolled oats: I used rolled oats but you can use any type of oats, be it regular rolled oats, steel cut, quaker and even oat flour.
• carrots
• sugar: I prefer using brown sugar but you can use any sweetener you prefer like white sugar, palm sugar, honey, maple syrup or dates.
• oil: any mild vegetable oil works well for this recipe like avocado, grapeseed, or sunflower oil.
• egg: this binds the muffins together. To make this eggless, try using 1/4 cup of yogurt or mashed banana or apple sauce. Or mix 1 tablespoon of ground flaxseed with about 3 tablespoons of water. Stir until it becomes jelly-like.
• baking powder: this acts as a raising agent for the muffins.
• baking soda: Much like baking powder, this works as a raising agent to make the muffins fluffy and less dense.
• cinnamon powder: what are muffins without cinnamon? Feel free to add in your favorite flavorings too.
• nutmeg powder: nutmeg has a strong, wonderful flavor that adds to this delicious muffin recipe.
• salt

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Equipment for this recipe

You will need a blender or food processor for this recipe, mainly to grind the oats into oat flour. I usually use the food processor attachment from my Ninja kitchen system (which you can find on Amazon) but a blender will also work.

How to make these carrot oat muffins

Step 1: Preheat the oven at 350°F. You’ll want that oven nice and hot when adding the muffins.

Prep the carrots

Step 2: Wash the carrots. I usually use a vegetable peeler to peel the outer skin of the carrots before finely grating them. You can add the carrots to the food processor and blend if you like but I prefer the consistency of the finely grated carrots.

Blend everything

Step 3: Add the dry ingredients to the food processor. Here, I’ve added the oats, brown sugar, baking powder, baking soda, cinnamon powder and salt. Blend until the oats become powdery, like flour.

Step 4: Next, mix in the grated carrots, oil, and egg. Blend until you form a thin, lumpy batter. The beautiful orange color of the carrots really shines through here.

Bake

Step 5: Line your muffin trays with muffin paper or grease them with a little butter.

Step 6: Add a third cup of batter to each muffin cup. You can sprinkle the tops with a little brown sugar if you like for a nice sweet, crunchy topping.

Step 7: Place the muffin tray in the oven and bake for 20 minutes.

Step 8: Check for doneness with a toothpick. If it comes out clean, then the muffins are done; if they are still raw, add about 5 minutes to the bake time. Once done, remove from the muffin trays and place on a cooling rack to completely cool down. The muffins are super soft and delicate but once they cool down, they’ll firm up a bit. Serve warm or cold.

Carrot oat muffins recipe (without flour)

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5 from 1 vote

Easy Carrot Oat Muffins (no flour)

Super soft, moist and yummy! You’ll love this easy-to-make carrot oat muffins recipe. And you won’t need any flour to make it!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Snack

Cuisine: American

Keyword: carrot oat muffins

Servings: 6

Calories: 181kcal

Author: Ros Singh

Ingredients

• 1 cup rolled oats
• 1 cup grated carrots (2 medium carrots)
• ⅓ cup brown sugar plus 1 tbsp for topping (or use a sweetener of your choice)
• ¼ cup vegetable oil (like grapeseed or avocado oil)
• 1 egg
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon powder
• ¼ tsp nutmeg powder
• ¼ tsp salt

Equipment

• Blender or Food processor

Instructions

• Preheat the oven at 350°F.
• Wash, peel and finely grate carrots.
• Add oats, brown sugar, baking powder, baking soda, cinnamon powder, nutmeg powder and salt to blender or food processor.
• Blend.
• Add grated carrots, oil and egg to blender or food processor.
• Combine to form a lumpy batter.
• Grease or line muffin trays.
• Pour 1/3 cup of batter into each muffin cup.
• Sprinkle the brown sugar on the top.
• Bake for 20 minutes.
• Remove from the oven, check for doneness.
• Place on a cooling rack to completely cool.