Carrots bring natural sweetness to baking this time of year, especially in simple breakfast treats like these muffins. Made with pantry staples like oats, applesauce and walnuts, they’re naturally gluten-free and dairy-free, with a tender crumb and just enough nutty texture to keep each bite satisfying. Oats and almond flour give the muffins structure while keeping them light, with applesauce adding just enough richness.
Freshly grated carrots add sweetness along with vitamins A and C. These are the kind of muffins that feel especially welcome in early spring, easy to bake, easy to keep on hand and just the thing with a cup of coffee or tea when you want something satisfying and just sweet enough.
Ingredients
Method
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease the pan. In a large bowl, whisk together the eggs, oil, maple syrup, applesauce and almond milk until well combined. Add the salt, baking soda, cinnamon and vanilla and whisk again. Stir in the oats, almond flour, gluten-free flour and grated carrots, mixing until the batter is evenly combined.
- Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle the chopped walnuts over the batter. Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. If the tops are browning too quickly before the muffins are fully baked, loosely tent the pan with foil. Remove from the oven and let the muffins cool in the pan for 15 to 20 minutes. Once completely cooled, store in a covered container or freeze to enjoy later.
