Carrot Oat Muffins!
By: Vanessa Bonnin
Published: Thursday, December 10, 2009 - 5:25pm

Ingredients




Dry Ingredients

2 cups of organic whole oat flour
3 teaspoons of baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon organic cinnamon
Wet Ingredients

3 organic eggs
1/4 cup of agave nectar, I use raw and organic
1 cup of organic applesauce
1 teaspoon of organic vanilla extract
3 cups of shredded carrots
2 teaspoons of chopped ginger

Preparation

1 Combine all dry ingredients in a bowl 2 Combine all wet ingredients in a bowl except carrots and ginger and mix well. 3 Gently add dry ingredients to wet ingredients and mix until just blended.  Be careful not to over-mix because this will result in hard muffins. 4 Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout. 5 Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup. 6 Bake at 350F for 20 minutes until golden brown on top. 7 Let cool in tins for 2-3 minutes before transferring to a cooling rack. 8 Serve immediately with smart balance or low fat cream cheese for a warm delicious breakfast or afternoon snack!  Enjoy!!

About


Somehow I had the bright idea to buy a huge bag of organic carrots from Costco.   I woke up this morning thinking that I better use them before they go really bad (I believe all true food lovers wake up thinking about food.)     I had already made carrot soup and a bunch of other soups this week, so I was in the mood for something different.  Muffins it was.   These muffins came out wonderfully, not too sweet, and the perfect breakfast for a Sunday morning.  Since I used oat flour, these muffins also happen to be gluten free as well.  Go me!
Here is my recipe for Gluten Free Organic Carrot & Oat Muffins:
Makes about 18 muffins
Dry Ingredients
2 cups of organic whole oat flour
3 teaspoons of baking powder
1 teaspoon baking soda
1/2 teaspoon salt
-1 teaspoon organic cinnamon
Combine all dry ingredients in a bowl
Wet Ingredients
- 3 organic eggs
- 1/4 cup of agave nectar, I use raw and organic
- 1 cup of organic applesauce
- 1 teaspoon of organic vanilla extract
- 3 cups of shredded carrots
- 2 teaspoons of chopped ginger (I didn’t put this in today, but I think it would be a good addition)
- Combine all wet ingredients in a bowl except carrots and ginger.  Mix well.  Gently add dry ingredients to wet ingredients and mix until just blended.  Be careful not to over-mix because this will result in hard muffins!    I have learned this the hard way.  Pun intended.  Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.
- Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup.  Bake at 350F for 20 minutes until golden brown on top.    Let cool in tins for 2-3 minutes before transferring to a cooling rack.  Serve immediately with smart balance or low fat cream cheese for a warm delicious breakfast or afternoon snack!  Enjoy!!