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Carrot Oat Muffins
Ingredients
- 2 eggs
- 120 ml olive oil melted butter or coconut oil
- 110 gr light brown sugar
- 30 ml milk
- 100 g almond flour blanched
- 60 g oats plus extra for topping if desired
- 70 g gluten-free flour blend
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 300 g finely shredded carrots
Directions
- Preheat the oven to 175°C and line a muffin tin with paper or silicone liners.
- Blend the eggs, olive oil, maple syrup and molasses for about 1 minute, until smooth.
- Add the almond flour, oats, gluten-free flour, cinnamon, nutmeg, baking powder, baking soda and salt. Blend until combined.
- Add the shredded carrots and blend briefly until combined.
- Divide the batter between the muffin cups and sprinkle with extra oats if desired.
- Bake at 175°C:
* Large muffins: 35 minutes
* Regular muffins: 25 minutes
* Mini muffins: 15 minutes - The muffins are ready when golden brown and the tops spring back when lightly pressed.
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