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Peanut Butter Carrot Cupcakes

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 muffins
Author Carolina Jantac, MS, RD, LD


  • 2 cups of oat flour
  • ½ cup  of sugar
  • 1 tablespoon of baking powder
  • 1 cup of milk or milk substitute
  • 1 cup of grated carrots
  • 1 egg
  • 1 teaspoon of vanilla
  • ½ cup of Once Again Creamy Peanut Butter


  1. To make your own oat flour, simply add whole oats to the food processor and pulse until you achieve a powdered mixture.
  2. Add the 2 cups of oat flour to a mixing bowl with baking soda. In a separate mixing bowl, add peanut butter, egg and mix well. Slowly add in sugar, vanilla and milk.
  3. Now add the oat flour mixture to the wet ingredient mixture, and mix well on low speed if using a mixer.
  4. Remove from mixer and fold in the grated carrots. Pour batter, filling each cupcake mold three quarters of the way.
  5. This recipe will make about 12 cupcakes. Bake in an oven  a preheated oven at 350 degrees Fahrenheit for 30 minutes. Allow cupcakes to cool before removing them from pan. You may top them  with  a cream cheese frosting —or just enjoy them plain!

Recipe Notes

Optional: Add  ¼ cup of raisins and chopped walnuts to the batter before baking. Store  cupcakes  in air tight container for up to 5 days.