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Coconut Flour Carrot Oatmeal Muffins photo
Coconut Flour Carrot Oatmeal Muffins
photo by recipe author

Servings: 15 muffins
Preparation Time: 15 minutes

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I don't like to use Flax Seed. Does anyone know of any subtitutions? Thanks in advance! These sound yummy!
# Posted By Beth | 3/26/12 2:20 PM
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.
# Posted By Sarah | 3/29/12 5:32 PM
Sorry, there should be a 1/4 tsp of salt in there as well; perhaps the recipe list could be updated accordingly.
# Posted By Jennifer | 4/2/12 10:26 AM
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!
# Posted By Jai | 4/2/12 2:38 PM
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.
# Posted By Ann | 4/5/12 11:15 AM
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.
# Posted By Deborah | 4/6/12 10:25 AM
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
# Posted By Natalie | 4/11/12 10:27 AM
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!
# Posted By Jennifer | 4/11/12 11:23 AM
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!
# Posted By Jennifer | 4/11/12 1:39 PM
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!
# Posted By shirley | 5/23/12 4:43 PM
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.
# Posted By Jen | 7/2/12 2:08 PM
Hi, could you use a loaf pan instead of muffin cups? Thanks!
# Posted By Tara | 7/10/12 11:48 AM
I would love to know the calories, fat, protein, fiber breakdown. Does anyone have an idea?
# Posted By Candy | 10/26/12 1:07 PM
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.
# Posted By Julie | 11/11/12 11:39 AM
Are the oats, 2-3 minutes Quaker Oats or quick-cooking oats?
# Posted By Jane | 3/25/13 5:47 PM
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
# Posted By Tessa | 3/26/13 1:55 PM
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.
# Posted By beth | 4/21/13 5:05 PM
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!
# Posted By Julie | 4/22/13 1:25 PM
Try ground chia seeds in place of flax.
# Posted By Angelique | 8/28/13 5:28 PM
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!
# Posted By r baker | 8/28/13 8:07 PM
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
# Posted By Pat K | 8/28/13 10:53 PM
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.
# Posted By Alesa | 2/6/14 2:44 PM
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!!!
# Posted By Ashley | 3/7/14 1:50 PM

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