Easy Strawberry Carrot Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1½ cups oat flour (or all-purpose flour)

2 eggs (or sub flax eggs)

½ cup plain Greek yogurt (or applesauce)

3 tbsp melted butter or avocado oil

2-4 tbsp maple syrup (optional)

1 ½ tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup finely shredded carrot

¾ cup finely chopped fresh strawberries

1 tbsp chia seeds + 1 tbsp hemp seeds (optional)

1-3 tbsp milk (only if batter is too thick)

Directions

Preheat oven to 350°F and line or grease a muffin tin (regular or mini). In a large bowl, whisk dry ingredients together in a bowl.

Add in the eggs, Greek yogurt, melted butter (or oil), maple syrup (if using), and vanilla mix until smooth.

Stir in oat flour, baking powder, baking soda, and salt just until combined. Gently fold in shredded carrot and chopped strawberries.

Divide batter evenly into the muffin tin and bake for 20-25 minutes (mini muffins: 15-18 minutes) until set. Cool before serving.

Nutrition

• Serving Size: 1 regular muffin
• Calories: 120 kcal
• Total Fat: 5 g
• Sodium: 120 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1.5 g
• Total Sugars: 5 g
• Protein: 4 g