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❤Rachel
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Oatmeal Carrot Cupcakes🥕🥕🥕
Planning on baking this week? With snow rolling in, and the holidays upon us – a hot oven full of delicious homemade treats is mandatory this time of year.
These beautiful carrot cupcakes are receiving rave reviews ever since I posted this recipe on Instagram. They are GOOD, and definitely worth adding to your plans!
Oatmeal carrot cupcakes are truly delicious enough to satisfy a sweet craving (or two…) but also packed with whole food + nutritious ingredients, so GO AHEAD and enjoy a few cupcakes for breakfast too!
➡️ Rachel’s Tips: How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old fashioned oats) and your high speed blender or food processor.
2 cups of whole rolled oats equals about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
💡 Sweetness factor is a very personal preference, so you may want to use less or more maple syrup/honey, depending on YOUR family’s specific taste preferences.
Makes 12 cupcakes
Ingredients
Cupcakes:
- 1 cup oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1-1/2 tsps ground cinnamon
- 1/4 tsp sea salt
- 1 Tbsp unrefined coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/3 cup raw honey or pure maple syrup
- 2 large eggs, room temperature
- 1-1/2 tsp pure vanilla extract
- 1-1/2 cups FINELY grated carrots, loosely measured, not packed (about 2 medium carrots)
Frosting:
- 2 oz organic cream cheese, softened at room temp
- 1/4 cup plain Greek yogurt
- 2 Tbsps raw honey, or pure maple syrup
- 1/4 tsp pure vanilla extract
- 1/4 cup finely chopped pecans, optional
Instructions:
Preheat your oven to 350 degrees f. and line a muffin tin with paper liners.
In a mixing bowl add: oat flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine dry ingredients, then set aside.
In a second large bowl add: melted coconut oil, applesauce, honey, eggs, and vanilla extract. Whisk until well combined.
Add in the dry ingredients to the wet, and stir until thoroughly combined.
Fold in the shredded carrots.
Divide the batter equally among your prepared muffin cups, about 3/4 full.
Bake for 20-22 minutes in your preheated oven, then remove the muffins and allow to cool.
Meanwhile, in a mixing bowl, add cream cheese, yogurt, honey and vanilla. Whisk with an electric mixer until well combined.
Refrigerate your frosting to set, for at least 30 minutes.
Top the carrot muffins with frosting and chopped pecans.
Serve and enjoy!
❤Rachel
Ingredients
Cupcakes:
- 1 cup oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1-1/2 tsps ground cinnamon
- 1/4 tsp sea salt
- 1 Tbsp unrefined coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/3 cup raw honey or pure maple syrup
- 2 large eggs, room temperature
- 1-1/2 tsp pure vanilla extract
- 1-1/2 cups FINELY grated carrots, loosely measured, not packed (about 2 medium carrots)
Frosting:
- 2 oz organic cream cheese, softened at room temp
- 1/4 cup plain Greek yogurt
- 2 Tbsps raw honey, or pure maple syrup
- 1/4 tsp pure vanilla extract
- 1/4 cup finely chopped pecans, optional
Instructions
- Preheat your oven to 350 degrees f. and line a muffin tin with paper liners.
- In a mixing bowl add: oat flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine dry ingredients, then set aside.
- In a second large bowl add: melted coconut oil, applesauce, honey, eggs, and vanilla extract. Whisk until well combined.
- Add in the dry ingredients to the wet, and stir until thoroughly combined.
- Fold in the shredded carrots.
- Divide the batter equally among your prepared muffin cups, about 3/4 full.
- Bake for 20-22 minutes in your preheated oven, then remove the muffins and allow to cool.
- Meanwhile, in a mixing bowl, add cream cheese, yogurt, honey and vanilla. Whisk with an electric mixer until well combined.
- Refrigerate your frosting to set, for at least 30 minutes.
- Top the carrot muffins with frosting and chopped pecans.
- Serve and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
Cupcakes:
- 1 cup oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1-1/2 tsps ground cinnamon
- 1/4 tsp sea salt
- 1 Tbsp unrefined coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/3 cup raw honey or pure maple syrup
- 2 large eggs, room temperature
- 1-1/2 tsp pure vanilla extract
- 1-1/2 cups FINELY grated carrots, loosely measured, not packed (about 2 medium carrots)
Frosting:
- 2 oz organic cream cheese, softened at room temp
- 1/4 cup plain Greek yogurt
- 2 Tbsps raw honey, or pure maple syrup
- 1/4 tsp pure vanilla extract
- 1/4 cup finely chopped pecans, optional
Instructions
- Preheat your oven to 350 degrees f. and line a muffin tin with paper liners.
- In a mixing bowl add: oat flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine dry ingredients, then set aside.
- In a second large bowl add: melted coconut oil, applesauce, honey, eggs, and vanilla extract. Whisk until well combined.
- Add in the dry ingredients to the wet, and stir until thoroughly combined.
- Fold in the shredded carrots.
- Divide the batter equally among your prepared muffin cups, about 3/4 full.
- Bake for 20-22 minutes in your preheated oven, then remove the muffins and allow to cool.
- Meanwhile, in a mixing bowl, add cream cheese, yogurt, honey and vanilla. Whisk with an electric mixer until well combined.
- Refrigerate your frosting to set, for at least 30 minutes.
- Top the carrot muffins with frosting and chopped pecans.
- Serve and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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