THIS ARTICLE FIRST APPEARED ON EMILIE EATS.
I just realized all four of my recipe posts start with “c.” How can you blame me, though? The best things in life start with “c”: carrots, Chipotle ?, chickpeas…CHOCOLATE.
We’re not skimping out on carrots in these little muffins. Each bite is filled with a ton of sweet carrot flavor, with a hint of spice from cinnamon and nutmeg. Your house will smell like all the delicious fall aromas when you bake these. Hellooooo cinnamon, spice, and everything nice.
I wanted to make these gluten-free so: A. you can bake these babies for all your gluten-free friends, and B. I’m actually obsessed with oat flour.
I like to bake with oat flour because, even though I don’t eat gluten-free, I like the lightness that oats create. You won’t feel weighed down and bloated when you eat a few of these, which is sometimes how I feel if I eat the same amount of wheat muffins. Plus, oats have 16 grams of fiber in one cup. Eat ALL THE OATS.
Want some more oat flour recipes? I made chips with it last week! And I promise there’s more to come. Can’t stop won’t stop.