Healthy Carrot Cake Muffins

There’s nothing like a good piece of carrot cake with a creamy frosting on top, right? Well, these flourless healthy carrot cake muffins with oats and an amazing cream cheese filling would like to compete.

“What???? You like the cake and not us, but, but we’re so good. And we’re not your average easy carrot cake muffin recipe – we’re flourless and made with oats and other things, you know?”

You have to read this with a note of confusion and a pinch of anger. Like “how dare you say something good about carrot cake and not put US – the muffins you made with your talented hands – on a pedestal?”

As you can tell I’ve been spending a lot of time around my 5-year-old. He makes all the things talk. The dominoes – they talk. Those weeds we’ve been pulling from the garden – OMG they can talk. And as you can see later these cream-cheese-filled carrot cake oatmeal muffins – they can talk too. They even look a bit angry and as if they’re screaming at someone when you cut them in half. Like someone with an open mouth and a crazy look in their eyes.

Why You’ll Love These Healthy Carrot Cake Muffins

But they’re not angry at all. You know what they are? Take a deep breath and take it in, because these healthy oatmeal carrot cake muffins are:

• flourless
• delicious
• easy to make
• gluten-free (use gf oats)
• full of carrots
• a great breakfast or snack idea
• irresistible
• the perfect meal prep recipe
• an amazing healthy alternative to carrot cake

Before I get too groupie-like (do people still say groupie?), let’s get into the actual recipe!

Ingredients For The Healthy Carrot Cake Muffins

Before we start with the recipe instructions for these healthy carrot cake muffins with oats, let’s take a look at what you should have in your kitchen in order to make them:

• Oats. Quick, rolled or even ground oats will work in for the batter.
• Eggs. Don’t know about you, but I still haven’t figured out a way to make anything carrot-cake-like without eggs. Maybe it will work for cookies? In any case, here you need the eggs to help hold all the other ingredients together.
• Carrots. We of course need a few fresh carrots in order to make the oatmeal carrot cake muffins!
• Dark brown sugar. You can also use coconut sugar or 1:1 stevia in the recipe. Using dark brown sugar will yield a more caramel-like flavor than table or regular brown sugar.
• Baking ingredients: baking soda, a little bit of orange juice, vanilla sugar (vanilla will work too) and cinnamon. I left out the nutmeg, but if you wish – you can add it to the batter as well.
• Coconut Oil. Or butter. Whatever you have at home, whatever is more affordable. Both will taste wonderful. I used coconut oil.

And that’s all the things that you’ll need for the mixture.

Ingredients For The Cream Cheese Filling

Now, what I especially love in these healthy oatmeal carrot cake muffins is their creamy filling. I’m someone who’s obsessed with cream cheese based desserts like cheesecake or what else is there – like frostings for cakes. So, I wanted to fill these muffins with a creamy vanilla-flavored filling. And that’s what I did. Making the filling is extremely easy and you need 4 ingredients only:

• cream cheese
• vanilla or vanilla sugar
• maple syrup or honey
• orange juice

That’s all and it’s SO good, you’ll want to eat it with a spoon. But be patient and disciplined, because you need it for the screaming muffins.

How To Make Healthy Carrot Cake Muffins

You don’t need to break a sweat in order to make this recipe for healthy carrot cake muffins without flour and with oats. Here’s the step-by-step:

Add all ingredients to a bowl starting by mixing the coconut oil with the orange juice and baking soda. The orange juice and the baking soda will react and start bubbling, which will make the mixture more fluffy.

Then, add the egg, dark brown sugar, oats, vanilla and cinnamon to the mixture. Blend with an immersion blender until the mixture becomes as smooth as possible (2-3 minutes).

Then it’s time to add the grated carrots to the blended mixture.

Make the filling by mixing the cream cheese, orange juice, vanilla and maple syrup together. Mix consistently until smooth in order to make the cream cheese filling for the oatmeal carrot cake muffins. Taste the filling and adjust if you need it to be sweeter. Just remember that the muffins will be sweet too and you want to have a balance!

At this point, start preheating the oven to 350F/180C.

Grease 6 muffin cups with coconut oil and line them with parchment paper. I find this step necessary as it really helps with getting the muffins out of the pan.

Fill muffin cups with 1 1/2 tbsp of the mixture, add cream cheese filling on top.

Then cover the filling with another spoon of carrot cake mixture.

Bake the muffins for about 22-25 minutes or until nicely golden.

Take the muffin pan out and let the muffins cool off. In about 10 minutes take the healthy carrot cake muffins out of the pan. To do this, you might need to gently cut around each muffin in order to release.

Enjoy immediately!

How To Store

If you couldn’t eat the healthy carrot cake muffins you just made on the same day, it’s a good idea to lock them in an airtight container and then put them in the fridge. That will show them how they need to behave. Anger isn’t good for anyone.

Also, it will keep them fresh for 3-4 days. Which is great, especially when you want something sweet, but aren’t very patient to whip up something using let’s say peanut butter and chocolate (which is what I usually do).

Healthy Carrot Cake Muffins

A recipe for flourless healthy carrot cake muffins with oats – after one bite you’ll discover an irresistible cream cheese filling.

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Ingredients

Carrot Cake Muffin Mix

• 2 eggs
• 1/4 cup dark brown sugar
• 2 carrots, grated (about 1 cup)
• 1 cup oats
• 1 tbsp cinnamon
• 4 tbsp melted coconut oil
• 1 tsp vanilla / vanilla sugar
• 1 tbsp orange juice
• 1/8 tsp baking soda

Cream cheese filling:

• 3 1/2 tbsp cream cheese
• 1 tbsp orange juice
• 1 tbsp vanilla sugar / 1 tsp vanilla
• 1 tbsp maple syrup

Instructions

1. Add all ingredients to a bowl starting by mixing the coconut oil with the orange juice and baking soda. The orange juice and the baking soda will react and start bubbling, which will make the mixture more fluffy.
2. Then, add the egg, dark brown sugar, oats, vanilla and cinnamon to the mixture. Blend with an immersion blender until the mixture becomes as smooth as possible (around 2-3 minutes).
3. Then it’s time to add the grated carrots to the blended mixture.
4. Make the muffin filling by mixing the cream cheese, orange juice, vanilla and maple syrup together. Mix consistently until smooth in order to make the cream cheese filling.
5. At this point, start preheating the oven to 350F/180C.
6. Grease 6 muffin cups with coconut oil and line them with parchment paper. I find this step necessary as it really helps with getting the muffins out of the pan once they’re baked.
7. Fill muffin cups with 1 1/2 tbsp of the mixture, add cream cheese filling on top.
8. Then cover the filling with another spoon of carrot cake muffin mixture.
9. Bake the muffins for about 22-25 minutes or until nicely golden.
10. Take the muffin pan out and let the muffins cool off. In about 10 minutes take the healthy carrot cake muffins out of the pan. To do this, you might need to gently cut around each muffin in order to release.
11. Enjoy immediately!

Nutrition Information

Amount Per Serving:Calories: 246Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 85mgCarbohydrates: 25gFiber: 3gSugar: 14gProtein: 5g