Easy Strawberry Carrot Muffins
Soft, one-bowl strawberry carrot muffins made with oat flour. Naturally sweet, toddler-friendly, and perfect for breakfast, snacks, or meal prep.
Equipment
- whisk or spoon
- measuring cups and spoons
- box grater
Ingredients
- 1½ cups oat flour or all-purpose flour
- 2 eggs or sub flax eggs
- ½ cup plain Greek yogurt or applesauce
- 3 tablespoon melted butter or avocado oil
- 2-4 tablespoon maple syrup optional
- 1 ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely shredded carrot
- ¾ cup finely chopped fresh strawberries
- 1 tablespoon chia seeds + 1 tablespoon hemp seeds optional
- 1-3 tablespoon milk only if batter is too thick
Instructions
- Preheat oven to 350°F and line or grease a muffin tin (regular or mini). In a large bowl, whisk dry ingredients together in a bowl.
- Add in the eggs, Greek yogurt, melted butter (or oil), maple syrup (if using), and vanilla mix until smooth.
- Stir in oat flour, baking powder, baking soda, and salt just until combined. Gently fold in shredded carrot and chopped strawberries.
- Divide batter evenly into the muffin tin and bake for 20-25 minutes (mini muffins: 15-18 minutes) until set. Cool before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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