Food Babe's Carrot Cake Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1½ cups oat flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 1 banana, peeled and mashed
  • ½ cup maple syrup
  • ¾ cup almond or coconut milk
  • 1½ teaspoons vanilla extract
  • 1¼ cup shredded carrots
  • Optional toppings: shredded coconut, chopped nuts
  1. Heat the oven to 350 degrees.
  2. In a bowl, add the dry ingredients and whisk to combine.
  3. In a separate bowl mix together the egg, banana, maple syrup, milk and vanilla.
  4. Pour the wet ingredients into the dry and mix gently until combined. Fold in the carrots.
  5. Line a cupcake pan with liners and fill until ¾ full. Top with shredded coconut or chopped nuts, if using. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Enjoy!
**Please choose all organic ingredients if possible.**
Recipe by Food Babe at