Carrot Oat Muffins
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your collection, Carrot Oat Muffins might be a recipe you should try. For 23 cents per serving, you get a breakfast that serves 18. One serving contains 90 calories, 3g of protein, and 2g of fat. This recipe from Foodista requires vanillan extract, carrots, salt, and baking soda. Only a few people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Carrot-Oat Muffins, Carrot Oat Muffins, and Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
- 0.25 cup agave nectar
- 1 cup applesauce
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 cups carrots
- 1 teaspoon cinnamon
- 3 eggs
- 2 teaspoons ginger
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups oat flour
Instructions
- 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.