Ingredients
Dry Ingredients
- 1 cup Oat Flour
- 0.5 cup All-Purpose Flour
- 0.25 cup (add up to 1/2 cup if you like it sweet) Coconut Sugar
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
Wet Ingredients
- 0.25 cup + 2 Tablespoons Grapeseed/Avocado Oil
- 0.25 cup Real Maple Syrup
- 4.5 teaspoons Ground Flaxseeds
- 1 teaspoon Pure Vanilla Extract/Paste
- 1 cup, finely grated Carrot
Addition
- 0.5 cup, finely chopped Raw Walnuts
Directions
Healthy and sweet carrot oat and walnut muffins!
I love muffins as a sweet treat as they are easy to make, anything goes and they bake up quick.
It’s like eating individually sized cakes and I am all about that!
Coming up with recipe ideas comes naturally to me, however, I often take to Instagram story polls to ask my audience for advice.
When give a choice between 4 flavors, carrot and oat got a good amount of votes and I was very excited!
Not only are these carrot oat and walnut muffins delicious, they are also incredibly nutritious!
Packed with oats, carrot and walnuts, this sweet treat is packed with fiber, omega-3 fatty acids, protein, vitamin-A and more!
Instead of buying oat flour, I like to buy old fashioned oat and use the food processor to make homemade oat flour.
Using this method also allows me to determine the texture of the oat flour.
For the carrots, I buy organic so that I can just wash and grate. Yes, I do not peel my carrots as most of the nutritional value of the carrot is right underneath the peel!
As a sweetener I am using coconut sugar and maple syrup. Using a mix of dry and liquid sweetener helps with the texture of the muffins and adds flavor.
This recipe is not overly sweet so if you have a sweet tooth, add a bit more coconut sugar. I’ve added amounts below.
As this recipe is egg free and vegan, I am using vegan butter in the images.
The question is to butter or not to butter your muffin?
Make these muffins, snap a pic and send it to me on Instagram!
Steps
1 Done | Make The Flax EggFirst, preheat the oven to 350°F. In a small bowl, mix together 4 1/2 teaspoons of ground flax seeds and 1/4 cup of water. Allow the mixture to sit and thicken for 5 minutes. |
2 Done | Mix The Dry IngredientsAdd all of the dry ingredients to a large mixing bowl and whisk to combine. Set aside. |
3 Done | Mix The Wet IngredientsGet a second bowl and start by whisking together the oil and maple syrup together then add the flax egg, and vanilla and mix well to combine. Next, add the grated carrots and mix. |
4 Done | Add Wet To DryAdd the wet mixture to the dry and using a spatular mix until only a few dry bits are left. Now add the chopped walnuts (if desired) and mix in. |
5 Done | Scoop & BakeAdd the muffin batter into the lined muffin pan. This will yield 6-8 muffins. Bake the muffins in your preheated 350°F oven for 25-28 minutes. Once the timer goes off, insert a toothpick into the center of one of the muffins to check if the muffins are fully baked. If the toothpick comes out dry, the muffins are done. |
6 Done | Allow To CoolAllow the muffins to cool in the muffin pan for 5 minutes before moving them to a cooling rack. |
7 Done | ServeServe the muffins warm with some (vegan) butter ob the side if you wish! These muffins are tender, have a bit of a crunch from the nuts and are not overly sweet. |
8 Done | StoreStore the muffins at room temperature for up to 3 days and in the refrigerator for up to 5. |
2 Comments Hide Comments
At what temperature do these bake? I cannot find it in the recipe.
So sorry about that! The recipe has been adjusted to show 350°F (180°C).