The best healthy carrot orange oatmeal muffins that are super moist and made gluten-free with homemade oat flour. They are naturally sweetened with maple syrup and spiced with cinnamon, ginger, and orange zest. The perfect breakfast and snack!
Flourless oatmeal carrot orange muffins
These oatmeal carrot muffins are the perfect healthy snack recipe! They are super moist, fluffy, made with gluten-free homemade oat flour, and have an added spiced orange flavor. Truly delicious.
One of the best parts about these muffins is that you only need homemade oat flour. This makes them healthy, flourless, and easy. All you need is rolled oats and a blender. I also love these lemon blueberry oat muffins.
Anyways, I cannot wait for you to try these delicious fluffy carrot orange muffins. You need simple ingredients like rolled oats, carrots, orange, coconut oil, eggs, and milk.
These healthy oat flour muffins are also gluten-free, dairy-free, and can be made nut free! These are the best meal prep breakfast and snack muffins, along with these baked oatmeal muffins.
Why these carrot muffins are healthy:
The term healthy is all relative, but I consider these spiced oat flour carrot orange muffins to be very healthy. You only need a few very simple good-for-you ingredients, and they are dairy-free, gluten-free, and have no added sugar.
- Flourless. Unlike standard carrot muffins, which are made with refined all-purpose flour, these are made flourless by blending up rolled oats. That means these orange carrot muffins are made entirely with whole grains, full of fiber, and gluten-free.
- No Refined Sugar. We use maple syrup to sweeten these muffins rather than refined cane sugar. Maple syrup is a natural sweetener, which means this muffin recipe is refined sugar-free.
- Dairy-Free. These muffins use coconut oil, not butter. This gives you an extra dose of healthy fats and makes these muffins dairy-free!
- Vitamin A & C. There is a lot of vitamin A and vitamin C in these carrot orange muffins from the freshly shredded carrots and orange juice.
Ingredients needed & substitutions
These healthy carrot orange oatmeal muffins call for a handful of simple ingredients. You’ll need rolled oats, eggs, walnuts, maple syrup, oranges, carrots, and a few other ingredients. Here is a list, so you have everything prepared:
- Eggs: This adds protein and holds the muffins together.
- Maple Syrup: Then, add 1/4 cup of pure maple syrup to naturally sweeten these carrot orange muffins. There is not refined sugar in this recipe. You can also use honey.
- Coconut Oil: This makes these oat flour muffins extra moist. You can also use melted vegan butter or regular butter.
- Milk: I used almond milk, but you can use oat milk, 2% cow’s milk, or cashew milk. You need 1/4 cup.
- Orange: You’ll need 2 large oranges for this muffin recipe for 1/4 cup of fresh orange juice and 2 Tablespoons of orange zest for flavor.
- Vanilla Extract: Vanilla adds the best flavor.
- Carrots: Next, you need 2 cups of grated carrots. I used 2 -3 large carrots and shredded them on a box grater. You can use store-bought shredded carrots if needed.
- Homemade Oat Flour: I highly recommend making your own oat flour for these muffins – I wrote out instructions below. It makes them softer, fluffier, and moister.
- Baking Powder: 1 teaspoon of baking powder helps these muffins rise.
- Baking Soda: Plus, some baking soda.
- Spices: To flavor these healthy carrot orange muffins, you need cinnamon, ground ginger, nutmeg, and a dash of salt.
- Walnuts: Finally, add in roughly chopped walnuts for a little crunch. You can leave these off if you are nut-free.
Kitchen tools needed
These flourless muffins are really easy to make with a few kitchen tools. So, don’t worry, clean up will be easy! Here is a list, so you have everything prepared:
- Box Grater
- Mixing Bowl
- Measuring Tools: 1/2 teaspoon and 1 teaspoon.
How to make healthy carrot orange oatmeal muffins
These flourless carrot orange muffins are so easy to make. Simply blend your oats, make the batter, then fill your lined muffin tin, and bake. Here are detailed step-by-step instructions with pictures for visual reference so anyone baker can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
Start by preheating your oven to 350°F and line a muffin tin with liners. Then, zest the oranges and set them to the side.
After that, in a large mixing bowl, whisk together the eggs, maple syrup, coconut oil, milk, orange juice, and vanilla extract.
Then, in a blender, add about 2.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 2 cups worth of flour.
Next, add the homemade oat flour, baking soda, cinnamon, ground ginger, nutmeg, and salt to the large mixing bowl with wet ingredients. Then, use a spatula to fold in the grated carrots, orange zest, and walnuts, making sure not to overmix the batter, or the muffins will be tough.
Finally, divide the batter evenly between the muffin cups and optionally top with a sprinkle of rolled oats. Then, bake for 20 – 24 minutes, or until a toothpick comes out clean.
Let the oatmeal carrot orange muffins cool for 10 – 15 minutes before enjoying them!
Recipe tips for moist oat flour muffins
I love super moist muffins. Here are my secret hacks to making the best fluffy and moist oat flour muffins:
- Spoon and level flour. Make sure you don’t pack your flour in the measuring cups. This will result in too much flour and dry muffins.
- Don’t over-mix the batter. To ensure your muffins are light and fluffy, gently fold your dry ingredients and wet ingredients with a spatula. Overmixing your oat flour muffin batter will result in tough and dry muffins.
- Don’t skip out on the coconut oil. Coconut oil is not only a wonderful source of healthy fats, but it is KEY to keeping these oatmeal carrot orange muffins super moist.
- Watch the clock, and don’t overbake your muffins. Bake these morning muffins until a toothpick comes out clean, for about 20 to 24 minutes.
- Let your muffins cool before enjoying them. This allows the coconut oil to cool and absorb into the oat flour and makes the muffins extra moist.
Frequently Asked Questions
Are they dairy free?
Yes, these muffins are 100% dairy free. We use coconut oil instead of butter and almond milk instead of cow’s milk.
What’s the best substitute for maple syrup?
You can use honey for these oatmeal carrot muffins.
Can I use store-bought shredded carrots?
Although I recommend using homemade shredded carrots for maximum moisture, you can use store-bought ones. Just measure out 2 cups.
Can I make them nut free?
To make these healthy carrot orange muffins nut-free, leave out the walnuts and use oat milk instead of almond milk.
Why are gluten-free muffins dry?
Gluten-free muffins have a tendency to be dry because there is not enough oil or liquid in many recipes. Sometimes, people overbake muffins which will also make them dry.
However, these gluten-free carrot orange oat muffins are not dry at all. In fact, they are super moist.
Can I freeze muffins?
Easily freeze muffins by letting them cool to room temperature, then add them to airtight freezer-safe bags. You can freeze muffins for up to 3 months. When you are ready to enjoy them, simply heat them up in the microwave.
How to store oatmeal muffins:
For best results, store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 5 – 6 days.
If you love this healthy muffin recipe, try these next!
- Blender Baked Oatmeal Muffins (3 ways!)
- Almond Flour Banana Muffins
- Oatmeal Blueberry Banana Muffins
- Pumpkin Protein Muffins
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Healthy Carrot Orange Oat Muffins
- 2 large eggs
- ¼ cup pure maple syrup
- ⅓ cup melted coconut oil
- ¼ cup almond milk or oat milk
- ¼ cup orange juice, fresh
- 1 tsp vanilla extract
- 2 cups grated carrots, 2 -3 large carrots peeled
- 2 cups homemade oat flour( not store-bought), spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ⅓ – ½ cup walnuts, roughly chopped
- 2 Tbsp orange zest, (about 1 large or 2 medium oranges)
- Preheat oven to 350°F and line a muffin tin with liners.
- Zest orange and set to the side.
- In a large mixing bowl, whisk eggs, maple syrup, coconut oil, milk, orange juice, and vanilla extract.
- In a blender, add about 2.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 2 cups worth of flour.
- Add homemade oat flour, baking soda, cinnamon, ground ginger, nutmeg, and salt to the large mixing bowl with wet ingredients.
- Use a spatula to fold in the grated carrots, orange zest, and walnuts, making sure not to overmix the batter, or the muffins will be tough
- Divide the batter evenly between the muffin cups and optionally top with a sprinkle of rolled oats.
- Bake for 20 – 24 minutes, or until a toothpick comes out clean.
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