Fudgy Carrot Muffins
Ingredients
Metric
200 g ~ 3 medium carrots, grated
40 g ~ 3 tbsp coconut oil, melted
60 ml ~ 3 tbsp maple or agave syrup
120 g oat flour or ground oats
25 g walnuts, chopped
½ tbsp baking powder
Spices:
½ tsp ground ginger
½ tsp cinnamon powder
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
US
7 oz ~ 3 medium carrots, grated
3 tbsp coconut oil, melted
3 tbsp maple or agave syrup
1 cup oat flour or ground oats
¼ cup walnuts, chopped
½ tbsp baking powder
Spices:
½ tsp ground ginger
½ tsp cinnamon powder
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
MAKES6 muffins
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 200°C (400°F) Bottom Heat. Peel and grate the carrots using a fine grater. Add to a medium-sized mixing bowl.
2Add melted coconut oil and syrup.
3Mix to combine. Add oat flour (or ground oats), baking powder and spices.
4Mix to combine. Add chopped walnuts.
5Mix to combine.
6Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 small muffins.
7Bake in the middle of the oven for 25 minutes. Allow to cool before removing from the tin.
8Transfer to a plate.
Nutritional Info
Makes 6 muffins
200 Calories per muffin
4g protein
23g carbohydrates
3g fiber
10g fat
200 Calories per muffin
4g protein
23g carbohydrates
3g fiber
10g fat
High in Vitamins B1, B2, B5, B6, A
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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