Oatmazing Carrot & Pear Muffins

February 24, 2018by Admin

Lately we’ve been focusing on having on-the-go nutrient dense snacks and breakfast items on hand.  It involves a little preparation ahead of time, but the pay off is super worth it.  The alternative would be pulling up to a drive through and ordering a processed sugary empty calorie quickie that won’t fuel us.

These muffins satisfy like a Starbucks run would, but are packed with fiber, protein and don’t have any refined sugars.  They are gluten free too! And even better when you smother some sunflower or almond butter on them!

And by the way, I am not a baker, but these turn out amazing every time!


2 cups oat flour (process gluten free oats until they look like a smooth flour.  Measure again to ensure 2 cups)
1 egg
1 tspn baking soda
1.5 tspn baking powder
1/4 tspn salt
2 tspn cinnamon
1/2 tspn dried ginger
1/4 tspn nutmeg
1/4 cup melted coconut oil
1/4 cup pureed pear (cook chopped pears with some water in pot.  Once fork tender, blend until smooth )
1/2 cup honey
1/4 cup Coconut milk or almond milk
1 tspn vanilla extract
1 cup shredded carrots
1/2 cup hemp seeds
1/4 cup chia seeds
1/4 cup Coconut flakes

How To:

1. Preheat oven to 350°
2. Combine all wet ingredients in bowl and stir together
3. Combine all dry ingredients in a bowl and stir together
4. Combine wet and dry
5. Fill each muffin tin with liners and then fill to top
6. Sprinkle tops of muffins with coconut flakes
7. Bake for 15 minutes or until toothpick comes out clean and tops are golden