Carrot Oat Walnut Muffins

• servings: 6 servings
• total time: 40 minutes

Ingredients

Oat Flour: 1 cup

All-Purpose Flour: 0.5 cup

Coconut Sugar: 0.165 cup

Ground Cinnamon: 1 teaspoon

Baking Powder: 1 teaspoon

Baking Soda: 0.5 teaspoon

Sea Salt: 0.25 teaspoon

Olive Oil: 0.25 cup

Real Maple Syrup: 0.165 cup

Eggs: 1

Pure Vanilla Extract/Paste: 1 teaspoon

2% Greek yogurt: 0.125 cup

Milk of choice: 1-2 tbsp

Carrot: 1 cup, finely grated

Raw Walnuts: 0.5 cup, finely chopped

Directions

First, preheat the oven to 350°F.

Add all of the dry ingredients to a large mixing bowl and whisk to combine. Set aside.

Get a second bowl and start by whisking together the oil and maple syrup together then add the eggs, yogurt, and vanilla and mix well to combine. Next, add the grated carrots and mix.

Add the wet mixture to the dry and using a spatular mix until only a few dry bits are left. Add milk as needed to achieve desired consistency - remover the carrots will release moisture. Now add the chopped walnuts (if desired) and mix in.

Add the muffin batter into the lined muffin pan. This will yield 12-16 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.

Allow the muffins to cool in the muffin pan for 5 minutes before moving them to a cooling rack.

Serve 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.

Store the muffins at room temperature for up to 3 days and in the refrigerator for up to 5.