Almond Flour Carrot Oat Muffins

Ingredients

• 1 cup grated carrot
• ½ cup almond flour
• ½ cup rolled oats
• ½ cup honey or agave syrup
• 2 eggs
• ¼ cup melted coconut oil
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Optional: chopped nuts or raisins for added texture
  

  Instructions

  1. Preheat the oven:
     Set your oven to 180°C (350°F) so it reaches full temperature before the batter goes in. Prepare a muffin tray by lining it with paper cups or lightly greasing each cavity to prevent sticking.
  2. Mix the wet ingredients:
     In a medium-sized mixing bowl, whisk together the eggs, honey or agave syrup, and melted coconut oil. Whisk for 1–2 minutes until the mixture becomes smooth, slightly thickened, and well-emulsified. This ensures even sweetness and proper moisture distribution in the final muffins.
  3. Add the grated carrot:
     Stir in the grated carrot, mixing well until the carrot pieces are evenly dispersed. The carrot will help create a naturally moist crumb and subtle sweetness, so ensure there are no clumps stuck together.
  4. Add the dry ingredients:
     Sprinkle in the almond flour, rolled oats, ground cinnamon, baking powder, and salt. Fold the mixture gently with a spatula. Mix only until the batter looks uniform and no dry pockets remain. Overmixing can make the muffins dense since almond flour and oats absorb moisture quickly.
  5. Add optional ingredients:
     If using chopped nuts or raisins, fold them in with slow, gentle movements to keep the batter airy and avoid crushing the add-ins.