Carrot Oat Muffins! Recipe

Name: Carrot Oat Muffins!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oat flour organic whole; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon organic; 3 eggs organic; 1/4 cup agave nectar I use raw and organic; 1 cup applesauce organic; 1 teaspoon vanilla extract organic; 3 cups shredded carrots; 2 teaspoons ginger chopped; 2 cups oat flour organic whole; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon organic; 3 eggs organic; 1/4 cup agave nectar I use raw and organic; 1 cup applesauce organic; 1 teaspoon vanilla extract organic; 3 cups shredded carrots; 2 teaspoons ginger chopped, I didn't put this in today, but I think it would be a good addition

Servings: persons

2 cups oat flour organic whole
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon organic
3 eggs organic
1/4 cup agave nectar I use raw and organic
1 cup applesauce organic
1 teaspoon vanilla extract organic
3 cups shredded carrots
2 teaspoons ginger chopped
2 cups oat flour organic whole
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon organic
3 eggs organic
1/4 cup agave nectar I use raw and organic
1 cup applesauce organic
1 teaspoon vanilla extract organic
3 cups shredded carrots
2 teaspoons ginger chopped, I didn't put this in today, but I think it would be a good addition

1
Combine all dry ingredients in a bowl
2
Combine all wet ingredients in a bowl except carrots and ginger and mix well.
3
Gently add dry ingredients to wet ingredients and mix until just blended. Be careful not to over-mix because this will result in hard muffins.
4
Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.
5
Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup.
6
Bake at 350F for 20 minutes until golden brown on top.
7
Let cool in tins for 2-3 minutes before transferring to a cooling rack.
8
Serve immediately with smart balance or low fat cream cheese for a warm delicious breakfast or afternoon snack! Enjoy!!
9
Combine all dry ingredients in a bowl
10
- Combine all wet ingredients in a bowl except carrots and ginger. Mix well. Gently add dry ingredients to wet ingredients and mix until just blended. Be careful not to over-mix because this will result in hard muffins! I have learned this the hard way. Pun intended. Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.
11
- Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup. Bake at 350F for 20 minutes until golden brown on top. Let cool in tins for 2-3 minutes before transferring to a cooling rack. Serve immediately with smart balance or low fat cream cheese for a warm delicious breakfast or afternoon snack! Enjoy!!

886

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups oat flour organic whole, 3 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Carrot Oat Muffins! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Oat Muffins!

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