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
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- ¾ cup Pereg Natural Farro Flour purchase
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- ½ cup Pereg Natural Oat Flour purchase
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- ½ cup granulated sugar
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- 1 teaspoon Pereg Ground Cinnamon purchase
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- ¼ teaspoon Pereg Ground Nutmeg purchase
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- ¼ teaspoon Pereg Fine Red Sea Salt purchase
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- 1 teaspoon baking powder
- 1 cup grated carrots (2-3 carrots)
- ½ cup walnuts, optional
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