Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Easy Gluten Free Healthy 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!
Course
Breakfast, Snack
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
7
Muffins
Calories
150
kcal
Author
FoodFaithFitness
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!
Video
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
Calories:
150
kcal
|
Carbohydrates:
25.7
g
|
Protein:
3.6
g
|
Fat:
4.6
g
|
Saturated Fat:
0.6
g
|
Polyunsaturated Fat:
1.4
g
|
Monounsaturated Fat:
2.3
g
|
Cholesterol:
27
mg
|
Sodium:
102.2
mg
|
Potassium:
76
mg
|
Fiber:
1.9
g
|
Sugar:
17.4
g
|
Vitamin A:
1095
IU
|
Vitamin C:
2.1
mg
|
Calcium:
23
mg
|
Iron:
0.7
mg