Easy Healthy Pumpkin Carrot Muffins (Low Fat)
Soft, spiced, and just sweet enough—these pumpkin carrot muffins are packed with wholesome ingredients and made without heavy fats. You can always find these on our counter or in our freezer. Perfect for breakfast, snacks, or pretending you have your life together.
Ingredients
- 1 1/2 tsp Baking Soda
- 1 cup Flour
- 1/2 cup Almond Flour
- 2/3 cup Rolled Oats
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 1/2 Ripe Banana
- 1 1/2 tbsp Egg Substitute* Egg Replacer, Flax Seed etc.
- 3 tbsp Water To activate egg substitute
- 1/4 cup Oil
- 1/4 cup Maple Syrup
- 3/4 cup Pumpkin Puree
- 1/2 cup Almond Milk
- 1 cup Shredded Carrot
- 1/4 cup Chopped Walnuts
- 1/3 cup Raisins
Instructions
- Preheat the oven to 375°F and line or grease a muffin tin.
- In a small bowl, whisk together the egg substitute and water until fully combined. Set aside.
- In a separate bowl, whisk together the almond flour, flour, oats, baking soda, cinnamon, and nutmeg.
- In a large bowl, mash the banana until smooth. Add the prepared egg mixture, oil, pumpkin purée, maple syrup, and milk. Stir until well combined, then mix in the shredded carrots.
- Add the wet ingredients to the dry ingredients and mix until just combined—don’t overmix.
- Fold in walnuts and raisins.
- Divide the batter evenly into the muffin tin. Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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