Gluten Free Carrot Chocolate Chip Muffins Recipe
Made with whole grain oats and almond flour, these Gluten Free Carrot Chocolate Chip Muffins are both delicious and healthy!
Servings: 9 Muffins
Calories: 178kcal
Ingredients
- 1 flax egg 3 tablespoons water + 1 tablespoon [ground flaxseed]
- 1 cup gluten-free oat flour*
- 1 cup almond meal / flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ½ cup non-dairy milk
- ⅓ cup liquid sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup shredded carrot
- Optional: Dairy-free mini chocolate chips
Instructions
- Preheat your oven to 350 °F and grease or line 9 muffin cups. Set aside.
- In a small bowl, prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
- In a large bowl, whisk together the dry ingredients, from the oat flour to the ground ginger.
- In a separate bowl, whisk together the thickened flax egg, non-dairy milk, liquid sweetener, vanilla and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded carrot and optional chocolate chips.
- Evenly divide the batter among the 9 muffin cups so that each cup is about ⅔ of the way full.
- Bake the muffins for 20-25 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan before removing them and placing them on a wire rack.
- Store in an airtight container for a couple of days.
Notes
*I make my own oat flour by grinding oats into a flour using my blender or food processor.
Nutrition
Serving: 1muffin | Calories: 178kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 201mg | Potassium: 126mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2429IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg