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–+ servings

Carrot cake oat muffins

Catherine BarclayCatherine Barclay
Soft, spiced, and naturally sweet, packed with grated carrot, warm cinnamon, and hearty oats for a wholesome, WFPB-friendly snack that feels like dessert but nourishes like breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Course cakes, Dessert, Snack
Servings 12 servings

Ingredients
  

  • 2 cups ripe banana mashed
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup or date syrup
  • 1 tsp vanilla extract
  • 2½ cups rolled oats blended to a flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • 1½ cups carrots finely grated
  • ½ cup walnuts diced small
  • ⅓ cup raisins

Instructions
 

  • Heat oven to 180℃ (350℉). Line a muffin tin with silicone liners or parchment paper, or use a silicone muffin tray/cups.
  • If using whole oats, blend them into a flour first. Whisk all dry ingredients together in a large bowl.
  • In a separate bowl, mash the bananas and stir in the remaining wet ingredients. Pour the wet mixture into the dry mixture and stir until just combined.
  • Gently fold in the grated carrots, walnuts, and raisins.
  • Divide the batter evenly among the 12 muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.
  • Let them cool completely before eating; They will firm up beautifully as they cool!
Keyword dessert, Fiber rich, Fibre rich, muffins, no oil, plant-based, vegan, wfpb, wholefood
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