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Orange Carrot Cake Muffins

Print Recipe


  • ½ cup Limoneira navel orange juice
  • 2 eggs
  • ½ cup non-dairy milk
  • ¼ cup coconut brown sugar
  • 1 cup shredded carrots
  • ½ cup oat flour
  • 2/3 cup blanched almond flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon pumpkin pie spice


  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, add eggs, orange juice, coconut brown sugar and non-dairy milk. Whisk together to combine.
  • In a separate bowl, add shredded carrots, oat flour, almond flour, tapioca flour, baking soda, sea salt and pumpkin pie spice. Stir to combine.
  • Add the carrot mixture into the wet mixture and stir to incorporate.
  • Add a spoonful of batter into a lined muffin tin and bake for 30 minutes.
  • Allow muffins to cool and enjoy!
Author: Healthy Grocery Girl