Carrot Oat Muffins

December 2, 2024

45

medium

18

These Carrot Oat Muffins are a wholesome and delicious treat, perfect for breakfast or a nutritious snack. Packed with hearty oats, warm cinnamon, and freshly grated carrots, they offer a soft, moist texture with just the right amount of natural sweetness.

The addition of fresh ginger gives these muffins a subtle spiced kick, making them even more irresistible. Enjoy them warm with a drizzle of honey or a smear of butter for a cozy, fiber-rich bite that will keep you satisfied!

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Ingredients:

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0.25cup agave nectar raw, organic
1cup applesauce organic
3teaspoons baking powder
1teaspoon baking soda
3cups carrots shredded
1teaspoon cinnamon organic
3 eggs organic
2teaspoons ginger chopped
0.5teaspoon salt
1teaspoon vanilla extract organic
2cups oat flour whole, organic

Directions

1.
Prepare the Dry Ingredients
In a bowl, combine all the dry ingredients (flour, oats, baking powder, cinnamon, salt, etc.).
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2.
Prepare the Wet Ingredients
In a separate bowl, whisk together all the wet ingredients (eggs, milk, oil, vanilla, etc.) except for the carrots and ginger. Mix well.
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3.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to over-mix, as this can result in dense muffins.
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4.
Fold in the Carrots and Ginger
Gently fold in the grated carrots and ginger until evenly distributed throughout the batter.
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5.
Fill the Muffin Tins
Spray muffin tins with nonstick cooking spray. Fill each muffin cup about 2/3 full with the batter.
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6.
Bake the Muffins
Bake in a preheated 350°F oven for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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7.
Cool
Let the muffins cool in the tins for 2-3 minutes before transferring them to a cooling rack to finish cooling.
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