Pro Carrot Cake Muffins
Instructions
- Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper cups.
- In a blender or food processor process oats into a fine flour. Add flax meal, baking soda, baking powder and spices. Process for a few seconds until combined.
- Add maple syrup, milk, almond butter and pulp into the food processor. Process into a smooth batter.
- With a spatula or spoon fold in shredded coconut, carrots, walnuts and dried fruit.
- Pour batter evenly into each muffin cup until it almost reaches the top.
- Bake for about 20 minutes until the toothpick comes out clean.
- Serve immediately and store leftovers in an airtight container at room temperature for about 2-3 days.
Ingredients
2 cups Gluten-free rolled oats1 cup Almond pulp
3 tbsp Flax meal
2 ¼ tsp Ground cinnamon
½ tsp Ground nutmeg
¼ tsp Ground ginger
? cup Almond butter
1 ½ cups Cashew milk (or any other plant-based milk)
½ cup Maple syrup
1 ? cup Grated carrots
¾ cup Chopped walnuts
? cup Dried fruit (raisins, cranberries, golden berries etc.)
? cup Unsweetened shredded coconut
2 tsp Baking powder
½ tsp Baking soda
Similar recipes
These tasty crêpes are good year round made green with the help of spirulina powder but if you're not feeling it, that can always be optional.
This creamy homemade banana almond milk is a naturally sweet, refreshing drink made with just a handful of wholesome ingredients. Ripe bananas blend smoothly with raw almonds to create a...
Love Oat milk and Almond milk? Why not take the benefits of both and mix them up together in this extra creamy fusion milk.
Craving something sweet, unique, and totally Instagram-worthy? Whether you’re an ube lover or trying it for the first time, this recipe is easy, fun, and guaranteed to become a favorite...