Spiced Carrot Muffins

This Vitamin A packed snack, is a guilt free treat, anytime of day.  With blood sugar balancing cinnamon, and anti inflammatory ginger and coconut oil, how can you not enjoy these.


  • 2 tablespoon ground flaxseed or chia seeds
  • 1/3 cup water
  • 2 cups all-purpose flour - I used a gluten free blend
  • 1 cup rolled oats 
  • 2 teaspoons aluminum free baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup coconut oil, melted
  • 2 cups grated carrots – I used leftover carrot pulp from a fresh juice batch I made
  • 1 cup non dairy milk – I used oat milk
  • 3/4 cup packed brown sugar – could sub maple syrup
  • 2 teaspoons vanilla extract



  1. Preheat oven to 375°F.  Grease or line a 12-cup muffin tin. I use silicon liners
  2. In a small bowl, mix the ground flaxseed and water. Let sit
  3. In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. In another bowl, add coconut oil, carrots, non-dairy milk, brown sugar, and vanilla extract. Stir in the flaxseed mix.
  5. Add the wet ingredients to the dry ingredients and stir until combined.
  6. Divide the batter evenly between muffin tins. I use a medium ice cream scoop
  7. Bake the muffins for 15-18 mins, until a toothpick inserted into the center comes out clean. Let the muffins cool and transfer to a wire rack. Enjoy



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