Blueberry & Carrot Breakfast Muffins [GF & DF]

Breakfast muffins are a bit of a novelty aren’t they? Most blueberry muffins aren’t good for you at all and are loaded with sugar – so having cake for breakfast doesn’t seem like the healthy option. What if I told you you COULD have cake for breakfast. As in actually baked in the oven, legit blueberry muffins that are good for you! These muffins only have 1/2 cup of maple syrup to sweeten them, but between 9 muffins that’s not very much! They’re also sweetened naturally by the grated carrot and fresh blueberries – you’ll be getting some of your five a day in them as well!

I used to be so against carrot cake when I was younger – I mean who actually chose to put carrots in a cake? It’s quite interesting how unusual ingredients such as sweet potato, black beans and courgette in baked goods is still seen as ‘weird healthy food’ – when it’s actually no different than adding in grated carrot. As carrot cake has been around a lot longer than courgette cake, I think we’ve just become used to it.

I gave these a bit of a taste test last week at work, along with my chocolate brownies. I work with quite a lot of young, social media savvy people (I work in Digital Marketing) so they weren’t completely unknown to my healthy/gluten-free creations. However they hadn’t tried anything of mine before, so I’m sure they were slightly dubious of what I was asking them to eat!

Thankfully they absolutely loved them – it’s quite funny seeing someones face light up when they realise what they’ve just eaten doesn’t actually taste like horrible sugar-less food! One person actually said they were the best muffins they’d every eaten *smug face*

Need anymore convincing on whether to make them?

These blueberry & carrot muffins are

Naturally sweetened
Perfect for breakfast
Full of fresh blueberries in each bite
Simple to make
Covered in a delicious blueberry compote
Approved by non gluten-free folk (wahoo!)


Makes 9 muffins


  • 1 cup ground almonds (120g)
  • 1/2 cup GF oat flour (60g)
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1/2 cup coconut oil, melted (100g)
  • 1/2 cup maple syrup/honey/agave nectar (120ml)
  • 1 tsp vanilla extract
  • 2 medium carrots, grated (100g after grated and squeezed*)
  • 1 cup fresh blueberries (100g)


  • 1/2 cup fresh blueberries (50g)
  • 1 tbsp coconut oil
  • 1 tsp honey

*grate the carrot on the fine side of the grater then squeeze out as much water as possible. Weigh the remaining mixture until you have 100g carrot ‘pulp’


  1. Preheat your oven to 175C/350F/gas mark 4 and line a muffin tray with muffin cases/grease with coconut oil.
  2. Add all the wet ingredients to a large mixing bowl (carrot pulp, eggs, oil, maple & vanilla) and mix together.
  3. In a separate bowl mix together all the dry ingredients (ground almonds, oat flour, baking powder and spices).
  4. Then pour the dry into the wet and mix until everything is fully combined.
  5. Carefully stir in the blueberries, then spoon around 2 tbsp of mixture into each muffin tray.
  6. Bake for 25-30min or until a fork comes out clean.
  7. While these are baking make the blueberry compote. Simply melt the coconut oil and honey in a small saucepan, then add in the blueberries. Cook on a gentle heat until the blueberries start to break down and release they’re juices.
  8. Once the muffins have baked, take them out of the oven and leave to cool.
  9. Add your compote on top and serve. Enjoy!

If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!Pin this recipe for later…

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