Gluten-Free Carrot Oat Muffins
These gluten-free carrot oat muffins are moist, freezer-friendly, and packed with hidden veggies. Ready in 30 minutes — perfect for meal prep and school lunchboxes.
Servings: 10 muffins
Equipment
- Optional Ice cream/cookie scoop
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 blend until well combined and the carrots are fully blended.
- 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.