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Carrot Cake Muffins
Carrot Cake Muffins
Makes: 12 muffins
Serving size: 1 muffin
Each serving contains: 0 proteins, 1 carbohydrate, 0 vegetables, 0 fat
Ingredients:
- 1 cup whole wheat flour
- 1 cup whole old-fashioned oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 cup maple syrup
- 1 cup whole milk
- 3 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 medium bananas, mashed
- 1 cup grated carrot (fine or medium grate)
- 1/2 cup chopped walnuts or pecans, plus more for topping if desired (you can also omit nuts completely).
Instructions:
- Preheat oven to 350°F. Grease a 12-cup muffin tin or use silicone liners.
- Sift together flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
- In a separate bowl, combine milk, coconut oil, maple syrup, vanilla extract and mashed banana. Mix well.
- Add wet ingredients to dry ingredients and mix until well blended (lumps are fine).
- Gently stir in grated carrot and nuts.
- Evenly spoon mixture into muffin cups.
- Top with a few more chopped nuts, if desired, and bake 20-25 minutes or until golden brown.
- Let cool slightly.
Tagged with: COLLECTION::Bread, COLLECTION::Dessert, COURSE::Breakfast
July 22, 2020