Coconut Flour Carrot Oatmeal Muffins

November 21, 2024

Coconut Flour Carrot Oatmeal Muffins

photo by recipe author

Servings: 15 muffins
Preparation Time: 15 minutes

1 1/2 cups oats
1/4 cup ground flax seed
1/4 cup coconut flour, sifted
1/3 cup whole sugar (other sweetener could be substituted)
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon all-spice
1/8 teaspoon ginger
1/8 teaspoon nutmeg
3 eggs
1/4 cup coconut oil
1/4 cup water
3/4 cup milk
3/4 cup finely shredded carrot (approx 2 medium carrots)
1/4 cup finely shredded apple (approx 1 medium apple)
3/4 cup raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 400 degrees F.

Put raisins in small bowl and cover with hot water to plump up; set aside.

Combine oats, flax, coconut flour, sugar, baking soda, and spices. In separate bowl, mix together eggs, oil, water, and milk then add to dry mixture. Fold in carrot, apple, raisins (squeezing out excess liquid beforehand) and nuts.

Spoon into lined or greased muffin tin.

Bake for 15 minutes, or until toothpick inserted in center comes out clean.

Recipe submitted by Jennifer, Canada

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Published on March 26, 2012

(8 votes, average: 3.25 out of 5)

29 Comments

Abbey August 6, 2015 at 5:09 pm - Reply

Anyone know if there is an oat substitute by any chance?

Saige May 14, 2017 at 1:36 pm - Reply

You might try barley bran. Not sure how the ratio would change, though. Mine came out more like cookie dough than batter since I added 1/4 whey protein, so maybe try adding the bran last?

Betty Ann June 4, 2014 at 8:27 am - Reply

Which oats 2-3 minute or large flake that take 15 min. to cook Don’t know what mean by regular oats. Thanks

Betty Ann June 3, 2014 at 8:58 am - Reply

These sound wonderful–am going to make them tonight.  I love healthy muffin recipes and bake muffins weekly.  There is a similar recipe on Bob’s ground flax meal package, but this one sounds better.  I do not like sweet muffins so this should be perfect.  Let you know.

Ashley March 7, 2014 at 1:50 pm - Reply

Thank you for this recipe! My kids devour these lovelies! I have to double & freeze! Great for road trip meals with a side of PB! We are getting away from gluten so these have become a staple!!!

Alesa February 6, 2014 at 2:44 pm - Reply

I love these muffins and I don’t add the salt! The only thing I did different was to us Monk Fruit in the Raw instead of sugar.  I LOVE THESE!!! I assume that they would be less calories since the Monk Fruit has 0 calories.

Pat K August 28, 2013 at 10:53 pm - Reply

Nutrition Facts
Serving Size 64 g
Amount Per Serving
Calories 165
Calories from Fat 79
Total Fat 8.8g
Saturated Fat 4.0g
Trans Fat 0.0g
Cholesterol 34mg11%
Sodium 196mg8%
Total Carbohydrates 17.6g
Dietary Fiber 3.3g
Sugars 8.9g
Protein 4.9g
Vitamin A 19%	•	Vitamin C 1%
Calcium 3%	•	Iron 7%
Nutrition Grade B
* Based on a 2000 calorie diet
Nutritional Analysis
Good points
High in manganese
High in vitamin A
High in vitamin B12

To have your recipe analysed go to:
http://caloriecount.about.com/cc/recipe_analysis.php

r baker August 28, 2013 at 8:07 pm - Reply

what is the calorie count? It would be helpful to add the nutrition and calories to the recipes so those of us counting our calories can determine if this is a recipe we can utilize!

Angelique August 28, 2013 at 5:28 pm - Reply
```
Try ground chia seeds in place of flax.
```

Julie April 22, 2013 at 1:25 pm - Reply

Jane, I use regular oats (not quick oats or steel-cut).

Tessa, mine are a little crumbly but I think subbing honey for the sugar (seem my comment above) helps with that. You could also mix longer and/or let them sit a few minutes before baking. Since these don’t have gluten (other than small amounts present if the oats aren’t GF), you don’t have to fret about overmixing like with other muffin recipes.

Beth, mine don’t really rise either, but that’s fine with me. I think they’re just a different feel from standard wheat muffins. I always melt my coconut oil (and I try to have the eggs, milk, and water at room temp so it doesn’t solidify upon mixing). My variation is so different from what you describe that it’s hard to say what you’d want to tweak!

beth April 21, 2013 at 5:05 pm - Reply

Mine didn’t rise….not use to cooking with Coconut Oil I looked at comments and looked up how to use it. What I found is if it just says Coconut Oil, it usually means use as a solid. Could this have been reason for them not to rise. I did add the salt. I’m thinking of using a different oil with salt, baking soda, and baking powder like the Oatmeal Muffins Im use to making….love Coconut Flower and used Coconut Sugar.

Saige May 14, 2017 at 2:17 pm - Reply

Mine did! I’m looking at beautiful crowns in my oven right now. Wish I could include a photo. It’s not the oil that does that; I prefer liquid coconut oil. Try 5tsp double-acting baking powder (use ~2:1, powder:soda). It will give it a breadier smell/taste, though. It’s made to activate a rise under moisture and again under heat. Baking soda can’t do that.

Tessa March 26, 2013 at 1:55 pm - Reply

These taste great!! I the only thing I substituted was dried cranberries and almonds instead of raisins and walnuts. My only question is how to make this a sturdier muffin, it seems to just crumble. Any ideas? Thanks

Jane March 25, 2013 at 5:47 pm - Reply

Are the oats, 2-3 minutes Quaker Oats or quick-cooking oats?

Julie November 11, 2012 at 11:39 am - Reply

These are the muffins I’ve been looking for: gluten free, loaded with nutrition, and sweet enough without too much sugar. In case anyone is wondering about substitutions, after a couple of batches I decided to try honey instead of sugar. I used 1/4 c honey (mixed into the wet part) instead of the 1/3 cup sugar, and they are every bit as good; maybe better, since they’re amazingly moist. I think they stuck to the pan a tad bit more, so grease carefully. I also added 1/2 tsp vanilla in case that would boost the flavor without relying on sugar. I don’t know if it helped but figured it couldn’t hurt. I’m sure maple syrup would work great too. Be sure to include the 1/4 tsp of salt (I used sea salt, and actually did a heaping 1/4 tsp). They are excellent! They might not be people’s favorite if they’re used to Starbucks-style muffins (which are really more like cake), but I don’t think muffins need to be that sweet and think these are just right. Oh – I also used some cranberries in one batch since I didn’t have enough raisins, and that was great too.

Candy October 26, 2012 at 1:07 pm - Reply

I would love to know the calories, fat, protein, fiber breakdown. Does anyone have an idea?

Tara July 10, 2012 at 11:48 am - Reply

Hi, could you use a loaf pan instead of muffin cups? Thanks!

Jen July 2, 2012 at 2:08 pm - Reply

I had no dry ginger so I grated in some fresh  – also added the zest of one orange – had I thought in time, I would have juiced the orange and replaced some of the water w/ the juice – this may have added some sweetness for the one that kept adding sugar thinking it wasn’t sweet enough.

shirley May 23, 2012 at 4:43 pm - Reply

Great recipe. I used truvia for the sweetener and skipped the raisins as I don’t want any sugar. I added some walnuts instead. This recipe is a winner!

Jennifer April 11, 2012 at 1:39 pm - Reply

By all means, tweak away! I deliberately make my recipes with little sugar because we try to reduce it wherever I can. Having said that however, some might not find it sweet enough so I’m sure you could increase it without it impacting the end product that much. Maybe trying a combination of honey and organic sugar!

Jennifer April 11, 2012 at 11:23 am - Reply

Deborah – I haven’t tried substituting the flax; however, I don’t see why you couldn’t use ground chia seed instead. I do find that chia meal is grittier than flax meal, so you might wind up with a “drier” muffin. You might be able to also just leave it out altogether, or subsitute a few more oats or a sprinkle more coconut flour. Let me know if you try it and how it works out!

Natalie April 11, 2012 at 10:27 am - Reply

The first time I made these I enjoyed them, not my kids.  They weren’t sweet enough.  I also wondered about the salt but didn’t see this mentioned till today.  I doubled the recipe this time though I used the same amount of eggs as for one recipe (3) and used honey instead of sugar (about 1 1/3 c).  Still not sweet enough though. SO, maybe salt would help next time.  I like that there is no flour except coconut of course :)  I think it’s still a keeper but I’ll continue tweaking it

Deborah April 6, 2012 at 10:25 am - Reply

I’d also like to know if you can substitute chia seeds or something else for the flax.  Trying to stay away from flax due to too much estrogen.

Ann April 5, 2012 at 11:15 am - Reply

These carrot oatmeal muffins have become a staple. They are that good and that healthy.
I bake them often because they are eaten so quickly.The ingredients seems so unusual for a muffin recipe I hesitated to make them. I could not believe how delicious they were.

Jai April 2, 2012 at 2:38 pm - Reply

This is the best muffin recipe I have tried!  It is moist, rich-tasting and love the range of healthy ingredients. It does not need any additional ingredients.  Perfect!

Jennifer April 2, 2012 at 10:26 am - Reply

Sorry, there should be a 1/4 tsp of salt in there as well; perhaps the recipe list could be updated accordingly.

Sarah March 29, 2012 at 5:32 pm - Reply

Yikes, where’s the salt?  I didn’t notice it was missing from the ingredients list until after I had made and tried to eat these.  Very bland.

Beth March 26, 2012 at 2:20 pm - Reply

I don’t like to use Flax Seed. Does anyone know of any subtitutions? Thanks in advance! These sound yummy!

Saige May 14, 2017 at 1:58 pm - Reply

In this recipe, flax seems to be what I call a “bonus ingredient”, which means you can probably just leave it out of you don’t like flax. Might want to add more dry or reduce liquid a just bit if you go that route, though. Maybe the Julie can confirm, though. That said, if you’re not sensitive to flax or have a dietary restriction–just don’t like the texture… Have you tried putting it into a mortar to get a powder? You might prefer it as a flour than as a seed.

Coconut Flour Carrot Oatmeal Muffins

Coconut Flour Carrot Oatmeal Muffins

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