Carrot oat muffins

Name: Carrot oat muffins
Total time: 45 min
Yield: 18 servings
Ingredients: 55 ml agave nectar; 244 ml unsweetened applesauce; 3 tsps baking soda; 384 g carrots; 1 tsp ground cinnamon; 3 free range eggs; 2 tsps ginger; 0.5 tsps salt; 1 tsp vanilla extract; 240 g oat flour

Gluten free, dairy free, and lacto ovo vegetarian Carrot Oat Muffins. This recipe is rich in vitamins and minerals. Best time to make is for a healthy breakfast or snack.

Ingredients

agave nectar

55 ml

unsweetened applesauce

244 ml

baking soda

3 tsps

carrots

384 g

ground cinnamon

1 tsp

free range eggs

ginger

2 tsps

salt

0.5 tsps

vanilla extract

1 tsp

oat flour

240 g

Method

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.

Nutrition:

89 kcal

Carbs

15 g

Fat

2 g

Protein

3 g

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