Carrot Oat Muffins

December 2, 2024

45

medium

18

  • Prepare the Dry Ingredients:
    • In a bowl, combine all the dry ingredients (flour, oats, baking powder, cinnamon, salt, etc.).
  • 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.
  • 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.
  • Fold in the Carrots and Ginger:
    • Gently fold in the grated carrots and ginger until evenly distributed throughout the batter.
  • Fill the Muffin Tins:
    • Spray muffin tins with nonstick cooking spray. Fill each muffin cup about 2/3 full with the batter.
  • 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.
  • Cool:
    • Let the muffins cool in the tins for 2-3 minutes before transferring them to a cooling rack to finish cooling.
Reviews

Ingredients:

Adjust Servings
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.).
Mark as complete
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.
Mark as complete
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.
Mark as complete
4.
Fold in the Carrots and Ginger
Gently fold in the grated carrots and ginger until evenly distributed throughout the batter.
Mark as complete
5.
Fill the Muffin Tins
Spray muffin tins with nonstick cooking spray. Fill each muffin cup about 2/3 full with the batter.
Mark as complete
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.
Mark as complete
7.
Cool
Let the muffins cool in the tins for 2-3 minutes before transferring them to a cooling rack to finish cooling.
Mark as complete
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