Third time's a charm! After three attempts, many failed carrot muffin batches, lots of hours and critique from my dedicated taste-testers, I finally created the perfect concoction of what will make them moist enough, not too “carroty” or "healthy" tasting while still using nutritious and clean ingredients.
Try it and let me know what you think.
2 Cups Oat Flour
2 Tablespoons Coconut Sugar
2 Teaspoons Cinnamon
2 Teaspoons Baking Powder
1 Tablespoon Ground Flax-seeds
1/2 Teaspoon Baking Soda
1/4 Teaspoon Ground Ginger
1/2 Tablespoon Vanilla Extract
1/2 Cup Mashed Carrots (I love using the Beech Nut Carrots jar but you can boil/mash your own)
1/2 Cup Unsweetened Almond Milk (oat-milk can be used for the nut-free version)
1/2 Cup Shredded Carrots
Optional Vanilla Almond Milk Yogurt as a topping
Combine all ingredients (besides the shredded carrots) in a food processor and blend on high speed.
Add the Shredded Carrots last and lightly pulse.
Add to lined baking cups and bake at 350°F for 30 minutes.
Add your favorite toppings, I used my favorite vegan vanilla bean yogurt and more shredded carrots. Enjoy! tried this recipe? don't forget to drop a comment and photo below!
share the love tag your photos on social #lovemybodybymiriam