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Stack of homemade Pro Carrot Cake Muffins made using Almond Cow machine

Pro Carrot Cake Muffins

Prep Time: 15 minCook Time: 20 min

Servings: 12 muffins


  • 2 cups Gluten-free rolled oats
  • 1 cup Almond pulp
  • 3 tbsp Flax meal
  • 2 ¼ tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ¼ tsp Ground ginger
  • ⅓ cup Almond butter
  • 1 ½ cups Cashew milk (or any other plant-based milk)
  • ½ cup Maple syrup
  • 1 ⅓ cup Grated carrots
  • ¾ cup Chopped walnuts
  • ⅓ cup Dried fruit (raisins, cranberries, golden berries etc.)
  • ⅓ cup Unsweetened shredded coconut
  • 2 tsp Baking powder
  • ½ tsp Baking soda


Step 1

Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper cups.

Step 2

In a blender or food processor process oats into a fine flour. Add flax meal, baking soda, baking powder and spices. Process for a few seconds until combined.

Step 3

Add maple syrup, milk, almond butter and pulp into the food processor. Process into a smooth batter.

Step 4

With a spatula or spoon fold in shredded coconut, carrots, walnuts and dried fruit.

Step 5

Pour batter evenly into each muffin cup until it almost reaches the top.

Step 6

Bake for about 20 minutes until the toothpick comes out clean.

Step 7

Serve immediately and store leftovers in an airtight container at room temperature for about 2-3 days.