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–+ servings
carrot oat muffins cooling on a wire rack, with a golden-brown, crumbly top and visible oats and chocolate chips
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Gluten-Free Carrot Oat Muffins

These muffins are moist, freezer-friendly, and packed with hidden veggies. Ready in 30 minutes — perfect for meal prep and school lunchboxes.
Prep Time10 minutes
Cook Time20 minutes
Servings: 10 muffins
Author: Rachel

Equipment

Ingredients

  • 2 cups rolled oats
  • 1 and 1/2 cups (170–180g ) coarsely shredded carrots
  • 2 large eggs
  • 6oz (1 small container) plain Greek yogurt
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • A pinch of salt
  • Oil for greasing

Instructions

  • Preheat the oven to 350°F / 180°C. Line a muffin pan with liners or grease well.
  • In a food processor, blend the oats for 2–3 minutes, until finely ground.
  • Add the remaining ingredients except the chocolate chips and and blend until the batter is smooth and evenly combined.
  • Transfer the batter to a bowl and stir in the chocolate chips.
  • Spoon the batter into the prepared muffin tin.
  • Bake for 18–20 minutes, until set.
  • Let cool slightly and enjoy.
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