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!
2cupshomemade oat flour( not store-bought), spooned and leveled
1tspbaking powder
½tspbaking soda
1 ½tspcinnamon
1tspground ginger
¼tspground nutmeg
¼tspsalt
⅓ - ½cupwalnuts, roughly chopped
2Tbsporange zest, (about 1 large or 2 medium oranges)
Instructions
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.
Notes
Maple Syrup: Can substitute maple syrup with honey.NUT FREE: Leave out the walnuts to make this recipe nut-free.CARROT GRATING TIPS: Grate carrots by hand with a box grater or use the grating attachment on your food processor (easier).TO STORE: In an airtight container at room temperature for 4 days, refrigerator for 6 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave (if desired) before enjoying.