Easy Healthy Gluten Free Carrot Cake Muffins

These Easy Gluten Free Healthy Carrot Cake Muffins are quick, simple and made from pantry-essential ingredients! Perfect for a quick breakfast or snack!

PIN Easy Healthy Gluten Free Carrot Cake Muffins

I’ve always been suspicious of carrot cake.

How can you combine tasty, delicious cake with healthy vegetables?

I don’t know how it works but, by some kind of magicalness, it does. We learned this in the gluten free vegan carrot cake blondies, gluten free carrot cake baked donuts AND gluten free carrot cake cupcakes.

Either that, or carrot cakes moonlights as a ninja. Both are very, very possible options.

I’m sorry, you didn’t come here to hear about all my crazy ideas. You came here to eat some Easy Gluten Free Healthy Carrot Cake Muffins.

But, you know, sometimes it just feels good to get them off your chest right? Just be thankful you guys are not married to me…the hubster has it far, far worse.

The other day he came home from work, and the first thing I asked him was “Honey, do you think Scruffy (our puppy) thinks in English or in some sort of bark-bark-yip-woof dog language?”

He just walked into the bedroom and went to sleep.

I mean, he works graveyards so it was 8am. I’m sure he was just really tired and was totally not trying to avoid another illogical conversation with me.

Right?

But really, I actually wonder that. How DO they think?

Moving on.

Confession time:  who gets a little stir-happy when making gluten free muffins, and then they end up all dense, tough, and icky? Oh, is that just me? Well, I like to stir stuff. I think it’s fun.

I know, I probably need to develop some hobbies, ’cause it seems a little crazy that stiring gluten free oatmeal carrot muffins makes me happy. But, it’s the little things.

Anywayyyy. Don’t do as I do. Don’t over stir these Easy Gluten Free Healthy Carrot Cake Muffins. I really reigned it in this time, and did NOT over stir, and made sure the batter was just moistened.

AND, these healthy carrot muffins are SO light and fluffy! Like little sweet clouds of love and healthiness.

WITH CARROT. Vegetables in a muffin. Still kinda freaking out about this a magically delicious thing.

Lets talk taste. Back to the whole ninja carrot cake thing – it doesn’t taste like carrots! These little bad boys (but good for your waistline!) are perfectly sweet, but not TOO sweet you know? It’s not like eating a cupcake for breakfast or snack.

Which, really, would that be SO BAD?!

The crushed pineapple is the perfect natural sweetener for this carrot muffin recipe. It also makes them super moist and just YUM. Pineapple makes a lot of things yum I find: firecracker pineapple chicken and bacon wrapped pineapple bites just to name a few.

Especially things with booze, like the rum pineapple cake trifle. I wonder if alcohol ninjas around with carrot cake?

For their final trick, these little tender and FLUFFY bites of carrot-cake-that-is-acceptable-for-breakfast-or-snack have a healthy PUNCH of Greek yogurt protein to keep yo’ muscles big and STRONG.

Plus, that creamy vanilla goodness helps keep our little carrot-y muffin friends nice and moist (I know, worst word ever) without the use of butter or oil.

Carrot cake muffins.

Making your morning-person dreams COME TRUE.

Recipe

Easy Gluten Free Healthy Carrot Cake Muffins

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Serves: 7 Muffins

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 45 minutes minutes

Ingredients

• 1 Cup Oat flour * (104g)
• 1 tsp Baking soda
• 1 1/2 tsp Cinnamon
• 1/2 tsp Baking Powder
• 1/4 tsp Ground nutmeg
• 1/4 tsp Salt
• 1 Egg
• 1/2 Cup Coconut sugar, tightly packed
• 1/3 Cup Fat free Vanilla Greek yogurt
• 1 1/4 tsp Vanilla extract
• 1/2 Cup Carrot, grated
• 1/3 Cup Crushed pineapple, drained
• 1/4 Cup Pecans, roughly chopped

Instructions

• Preheat oven to 400 degrees and spray a muffin tin with cooking spray
• In a large bowl, mix together the oat flour, baking soda, cinnamon, baking powder, nutmeg and salt. Set aside.
• In a large bowl, using an electric hand mixer, beat the egg, coconut sugar, yogurt, and vanilla until combined.
• Add in the dry ingredients and stir until well mixed. Then, fold in the carrot and pineapple.
• Fill 7 muffin cavities 2/3 of the way full. Sprinkle tops with chopped pecans,
• Bake for 20-22 minutes, or until a toothpick comes out clean.
• Let cool in a pan completely and then DEVOUR!

Tips & Notes:

*If you do not have oat flour, simply put 3/4 cup of oats in a food processor and process for 30 seconds-1 minute. Voila! Flour!

Nutrition Info:

Calories: 150kcal (8%) Carbohydrates: 25.7g (9%) Protein: 3.6g (7%) Fat: 4.6g (7%) Saturated Fat: 0.6g (4%) Polyunsaturated Fat: 1.4g Monounsaturated Fat: 2.3g Cholesterol: 27mg (9%) Sodium: 102.2mg (4%) Potassium: 76mg (2%) Fiber: 1.9g (8%) Sugar: 17.4g (19%) Vitamin A: 1095IU (22%) Vitamin C: 2.1mg (3%) Calcium: 23mg (2%) Iron: 0.7mg (4%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Breakfast, Snack

Cuisine:American

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FOR THIS RECIPE, I RECOMMEND:

• Muffin Pan
• Mixing bowls
• Measuring spoons
• Measuring cups

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6 POINTS+: 4. OLD POINTS: 3

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