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Oatmeal Carrot Cupcakes





  • 1 cup oat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1-1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 Tbsp unrefined coconut oil, melted
  • 1 cup unsweetened applesauce
  • 1 cup vanilla protein powder
  • 3 large eggs, room temperature
  • 1-1/2 tsp pure vanilla extract
  • 1-1/2 cups FINELY grated carrots, loosely measured, not packed (about 2 medium carrots)


  • 2 oz organic cream cheese, softened at room temp
  • 1/4 cup plain Greek yogurt
  • 1 scoop vanilla protein powder
  • 1/4 tsp pure vanilla extract
  • 1/4 cup finely chopped pecans, optional
  • 1 teaspoon water (only if needed)


  1. Preheat your oven to 350 degrees f. and line a muffin tin with paper liners.
  2. In a mixing bowl add: oat flour, baking soda, baking powder, cinnamon, protein powder, and salt. Whisk to combine dry ingredients, then set aside.
  3. In a second large bowl, add: melted coconut oil, applesauce, eggs, and vanilla extract. Whisk until well combined.
  4. Add in the dry ingredients to the wet, and stir until thoroughly combined.
  5. Fold in the shredded carrots.
  6. Divide the batter equally among your prepared muffin cups, about 3/4 full. Bake in your oven for 20-22 minutes, then remove the muffins and cool.
  7. Meanwhile, in a mixing bowl, add cream cheese, yogurt, protein powder and vanilla. Whisk with an electric mixer until well combined.
  8. Refrigerate for 30 minutes to allow cupcakes to set. Top the carrot muffins with frosting and chopped pecans.

Makes 12

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