Flourless Carrot Greek Yogurt Muffins
These Flourless Carrot Greek Yogurt Muffins are moist, warmly spiced, and completely gluten free. Made with blended oat flour and thick Greek yogurt, they deliver all the comfort of a classic carrot cake muffin with a wholesome, high-protein twist. Ready in just 35 minutes and perfect for breakfast or snacking.
Equipment
- Blender or food processor
- 12-cup muffin tin
- Large mixing bowl
- Box grater
- Whisk
- Wire cooling rack
Ingredients
- 2 cups rolled oats certified gluten free, blended into flour
- 3/4 cup plain Greek yogurt full-fat preferred
- 1 cup freshly grated carrots about 2 medium carrots, packed
- 2 large eggs room temperature
- 1/4 cup maple syrup or honey
- 3 tbsp coconut oil melted and slightly cooled
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray generously with nonstick cooking spray.
- Add the rolled oats to a blender or food processor and pulse for 30 to 45 seconds until they form a fine, flour-like powder. Set aside.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth and fully combined.
- Add the blended oat flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt to the bowl. Stir gently until just incorporated. Do not overmix.
- Fold in the freshly grated carrots using a spatula until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the center of the preheated oven for 20 to 22 minutes, until the tops are set and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Use certified gluten free oats if serving to anyone with celiac disease or a gluten sensitivity. For best results, use full-fat Greek yogurt and bring your eggs and yogurt to room temperature before mixing. If your grated carrots are very moist, give them a light squeeze in a paper towel before adding them to the batter. Store cooled muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months.