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Oil-Free Carrot Cake Muffins

Oil-Free Carrot Cake Muffins – Easy, Healthy & Delicious!

  • Author: Crystal
  • Total Time: 35 mins
  • Yield: 12 muffins 1x

Description

Indulge in these oil‑free carrot cake muffins, a delightful twist on a classic favorite. Moist, spiced, and packed with grated carrots and warm cinnamon, they deliver the comforting flavors of carrot cake without the added oil. Perfect for a healthy breakfast, snack, or brunch treat, these muffins are vegan‑friendly when made with a flax egg and sweetened with honey or maple syrup. Keywords: carrot cake muffins, oil‑free, healthy, vegan, dairy‑free, gluten‑free optional.

Ingredients

Scale
  • 2½ cups carrots, finely grated
  • 1 large egg
  • ¾ cup almond milk
  • ⅓ cup honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup rolled oats
  • 3 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins or chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12‑cup muffin tin with paper liners.
  2. In a large bowl, combine the grated carrots, almond milk, egg, honey (or maple syrup), and vanilla extract; mix until smooth.
  3. In a separate bowl, whisk together flour, rolled oats, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt.
  4. Stir the dry ingredients into the wet mixture just until combined; fold in raisins or walnuts if using.
  5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake for 18‑20 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Notes

Tip: For extra moisture, add a tablespoon of applesauce. Substitute honey with maple syrup for a fully vegan version. Store in an airtight container for up to 3 days, or freeze for up to 2 months.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sugar: 8g
  • Sodium: 120mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg

Keywords: carrot cake, muffins, oil-free, healthy, vegan

Find it online: https://crystalrecipes.com/oil-free-carrot-cake-muffins/