Carrot Cake Muffins
Preheat the oven to 350 degrees F and prepare a muffin pan with liners.
In a large mixing bowl, combine the eggs, melted butter, milk, and vanilla.
In a separate large mixing bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, nutmeg, salt and baking powder.
Add the dry to the wet ingredients and combine. Then gently mix in the carrots and walnuts if desired.
Divide the batter evenly among 10 muffin cups, filling 5/6 of the way.
Bake for 20 minutes or until the muffins are firm and a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for 10 minutes and then finish cooling on a cooling rack. Store in an airtight container at room temperature for up to 5 days or they freeze well for up to 2 months.
Prep Time: 20 min
Cook Time: 20 min
Makes: 10 Muffins
- 2 eggs, whisked
- ¼ cup melted butter or coconut oil
- ½ cup milk (dairy free is okay)
- 1 teaspoon vanilla
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 cup grated carrots (2-3 carrots)
- ½ cup walnuts, optional
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