Carrot Oat Muffins

Carrot Oat Muffins

Carrot Oat Muffins

45 minutes

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Details
  • Serving Size:   18
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
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
Instructions

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.

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