Oats are used in place of flour to make whole grain, healthful carrot cake muffins! A fantastic choice for people who enjoy baked products with less sugar and fat but still love carrot cake.
– 2 cups quick oats*– 2 tsp baking powder– 1 tsp sea salt– 2 tsp ground cinnamon– ½ tsp ground ginger– 2 large egg– 2/3 cup unsweetened applesauce– ½ cup pure maple syrup– 4 Tbsp avocado oil– 2 tsp pure vanilla extract– 2 cups grated carrot– 2/3 cup unsweetened shredded coconut, optional– 2/3 cup raw pecans or walnuts, chopped– 1/3 cup raisin
Ingredients
1
Grate carrots using a box grater after rinsing them thoroughly. Two medium-sized or one large carrots make two cups of shredded carrot.Preheat oven to 350°F and line muffin pan with papers.
Directions
2
This recipe yields 12 small or 10 big muffins. Blend oats in a high-powered blender for 60 seconds to make flour. Add the baking powder, sea salt, ground cinnamon, and ground ginger (dry ingredients) and blend for 10 seconds to mix well.
3
Mix eggs, applesauce, pure maple syrup, avocado oil, and vanilla extract in a large basin. Whisk the wet ingredients until incorporated. Mix the flour and wet ingredients in the big bowl until a homogeneous dough forms.
4
Grate carrots, shredded coconut, chopped pecans, and raisins. Mix carrot cake ingredients into muffin batter until evenly distributed. Pour batter into muffin cups, filling ⅔ or all the way up for smaller or larger muffins. Extra shredded coconut can be added to the batter.
5
The muffins should be golden brown and cooked through after 22–26 minutes on the center rack of the preheated oven. Insert a thermometer into the center of a muffin to check doneness. At 190 degrees Fahrenheit, muffins are done. Bake muffins at 190–205 degree for optimal results.
6
Let muffins cool to room temperature before removing paper liners to eat. If you peel muffin papers while they're warm, you'll lose muffins. You can take the muffins from the tray 15 minutes after baking or let them cool fully.