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Carrot Cake Muffins

Preparation

STEP 1

Preheat the oven to 350 degrees F and prepare a muffin pan with liners.

STEP 2

In a large mixing bowl, combine the eggs, melted butter, milk, and vanilla.

STEP 3

In a separate large mixing bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, nutmeg, salt and baking powder.

STEP 4

Add the dry to the wet ingredients and combine. Then gently mix in the carrots and walnuts if desired.

STEP 5

Divide the batter evenly among 10 muffin cups, filling 5/6 of the way.

STEP 6

Bake for 20 minutes or until the muffins are firm and a toothpick inserted in the center comes out clean.

STEP 7

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

Ingredients

  • 2 eggs, whisked
  • ¼ cup melted butter or coconut oil
  • ½ cup milk (dairy free is okay)
  • 1 teaspoon vanilla
  • ¾ cup Pereg Natural Farro Flour purchase
  • ½ cup Pereg Natural Oat Flour purchase
  • ½ cup granulated sugar
  • 1 teaspoon Pereg Ground Cinnamon purchase
  • ¼ teaspoon Pereg Ground Nutmeg purchase
  • ¼ teaspoon Pereg Fine Red Sea Salt purchase
  • 1 teaspoon baking powder
  • 1 cup grated carrots (2-3 carrots)
  • ½ cup walnuts, optional

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