Carrot Oat Muffins
You can never have too many breakfast recipes, so give Carrot Oat Muffins a try. This recipe serves 18 and costs 23 cents per serving. One serving contains 90 calories, 3g of protein, and 2g of fat. If you have salt, vanillan extract, ginger, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 54%, this dish is good. Try Carrot Oat Muffins, Carrot-Oat Muffins, and Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins} for similar recipes.
Servings: 18
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 cup of agave nectar, I use raw and organic
1 cup of organic applesauce
3 teaspoons of baking powder
1 teaspoon baking soda
3 cups of shredded carrots
1 teaspoon organic cinnamon
3 organic eggs
2 teaspoons of chopped ginger
1/2 teaspoon salt
1 teaspoon of organic vanilla extract
2 cups of organic whole oat flour
Equipment:
bowl
muffin tray
oven
wire rack
Cooking instruction summary:
- Combine all dry ingredients in a bowl
- Combine all wet ingredients in a bowl except carrots and ginger and 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.
- Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.
- 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.
Step by step:
1. Combine all dry ingredients in a bowl
2. Combine all wet ingredients in a bowl except carrots and ginger and 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.Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup.
3. Bake at 350F for 20 minutes until golden brown on top.
4. Let cool in tins for 2-3 minutes before transferring to a cooling rack.
Nutrition Information:
covered percent of daily need
