Carrot Cake Muffins


  • 3 cups shredded carrots

  • 1-1/2 cup rolled oats

  • 12 eggs, slightly beaten

  • 4-1/2 tsp. baking powder

  • 6 tsp. cinnamon

  • 1 tsp. nutmeg

  • 3 tsp. vanilla


  • Preheat oven to 350 degrees.

  • Line muffin pan with tins or spray with cooking spray.

  • Combine all ingredients in a bowl, then take 3/4 of the batter and pulse in a blender until smooth. If you like a chunkier muffin, blend less. Return the blended portion to the bowl and mix well.

  • Pour equal amounts into 12 muffin tins and bake for 20-25 minutes or until golden brown on top.

  • Add 1 tsp of nut butter or butter to 2 muffins (1 tsp).

  • Keep refrigerated up to one week.

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