Carrot Cake Oat Muffins

Carrot Cake Oat Muffins.jpg

Muffins are often loaded with sugar and fat - basically dessert masquerading as breakfast. By starting your morning off this way, you’re asking to hit a blood sugar crash, aka the wall, an hour or two later. Not with these Carrot Cake Oat Muffins, however. These go beyond the traditional muffin. They are perfectly balanced with protein and fiber, and naturally sweetened with crushed pineapple, raisins and monk fruit. To top all of this off, they are the perfect portion, at only 130 calories per muffin. Treat yourself and have two for breakfast!


Carrot Cake Oat Muffins

Prep time: 10 mins   |  Cook time:  25 mins   |   Total time: 35 mins
Serves: 12



  • 1 cup old fashion rolled oats
  • 1/4 cup almond flour
  • 3 tablespoons chia powder (preferably Navita’s Naturals)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 teaspoons monk fruit in the raw (Baker’s Bag)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 5.3 oz Siggi’s 0% plain yogurt
  • 2 eggs
  • 3 egg whites
  • 1 tablespoon vanilla extract
  • 1 cup carrots, shredded
  • 1/2 cup crushed canned pineapple, drained
  • 1 tablespoon coconut oil
  • 1/2 cup raisins
  • canola cooking spray (optional)



  1. Preheat oven to 400 degrees. While oven is heating, melt the coconut oil in a small pan (if necessary or buy liquid coconut oil).

  2. Combine oats, almond flour, chia powder, cinnamon, baking powder, baking soda, nutmeg, monk fruit and salt in a large bowl.

  3. In another bowl whisk together eggs, egg whites. Add Siggi’s yogurt, and vanilla extract and combine well with a wooden spoon.

  4. Slowly combine wet mixture into dry mixture. Fold in carrots, pineapple and raisins until combined. I also shredded the pineapple and carrots further in a mini food processor before combining, although this isn’t absolutely necessary.

  5. Add coconut oil and stir to fully combine.

  6. Spray a 12-cup muffin pan with nonstick cooking spray, or use silicone liners. Pour batter evenly into each cup. Bake 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.


Nutrition Info (per muffin)

130 calories (36 from fat), 4g total fat, 1g saturated fat, 32mg cholesterol, 115mg sodium, 18g carbohydrate, 3g dietary fiber, 6g protein


Recipe modified and adapted from