Being gluten-free is not easy, but it sure makes you more creative. I am extremely grateful that I am only intolerant and not allergic but I’m still a huge fan of cakes, cookies, and breads and guess what all of those have in common? You guessed it, flour! This sneaky ingredient is in everything I love. So I had to throw on my creative baking hat because I was craving carrot muffins and not even flour was going to stop me.
The thing is that there are becoming more and more options to substitute flour and this makes things a lot easier. Almond, cashew, coconut, and oat flour is becoming a common pantry dweller in our homes and I think that’s great!
We are making the treats that used to be considered bad and unhealthy into something that we can grab for breakfast and it’d be healthier than the store-bought cereals (can you tell I have a pure hatred for the sugary store cereals that we buy because they are advertised as healthy? But that is a story for another day).
So with all of these options becoming available to us, we can easily whip up yummy treats like these carrot muffins and it will be healthy.
The main ingredient here is rolled oats but you can easily substitute it with almond, cashew, coconut or oat flour. I felt like a textured bite so I went with normal oats but any of these would work just as well.
I whipped these up for brunch alongside parfaits made with my homemade crunchy chocolate granola. It is also perfect for an on-the-go breakfast or quick but sustainable snack or just to satisfy that sweet tooth in a healthy way.
Gluten-Free Banana and Carrot Oat Muffins
- 1/3 cup coconut sugar
- 3 eggs
- 2 tablespoons coconut oil
- 1 large mashed banana
- 2 cups rolled oats
- 1 teaspoon vanilla essence
- 1 cup grated carrots
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup chopped pecans/walnuts (optional)
- Preheat the oven to 180 degrees Celsius
- Add the coconut sugar and the eggs to a large bowl and whisk/ beat until combined and starts going frothy (about 5 minutes)
- Pour in the remaining ingredients and stir until mixed well and there are no lumps
- Grease a muffin tin (or use muffin liners) and spoon the batter evenly into each muffin hole
- Put in the oven for 15 – 20 minutes. You can also stick a toothpick into one and if it comes out clean then it is ready.
- You can store them in an airtight container for about 4 days