Carrot Oat Muffins
📝 Ingredients
- 1/4 cup of agave nectar, I use raw and organic
- 1 cup of organic applesauce
- 3 teaspoons of baking powder
- 1 teaspoon baking soda
- 3 cups of shredded carrots
- 1 teaspoon organic cinnamon
- 3 organic eggs
- 2 teaspoons of chopped ginger
- 1/2 teaspoon salt
- 1 teaspoon of organic vanilla extract
- 2 cups of organic whole oat flour
👨🍳 Instructions
- Combine all dry ingredients in a bowl
- Combine all wet ingredients in a bowl except carrots and ginger and 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.
- 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.
📊 Nutrition Facts
- Calories: 89.71 kcal
- Fat: 2 g
- Saturated Fat: 0.45 g
- Carbohydrates: 15.06 g
- Net Carbohydrates: 13.38 g
- Sugar: 4.53 g
- Cholesterol: 27.28 mg
- Sodium: 224.18 mg
- Alcohol: 0.08 g
- Alcohol %: 0.16 %
- Protein: 3.11 g
- Vitamin A: 3607.81 IU
- Manganese: 0.59 mg
- Selenium: 6.91 µg
- Phosphorus: 97.73 mg
- Vitamin B1: 0.12 mg
- Fiber: 1.68 g
- Calcium: 59.44 mg
- Magnesium: 23.45 mg
- Iron: 0.84 mg
- Vitamin B2: 0.07 mg
- Potassium: 139.88 mg
- Copper: 0.08 mg
- Zinc: 0.58 mg
- Vitamin K: 4.05 µg
- Vitamin B6: 0.07 mg
- Folate: 13.12 µg
- Vitamin E: 0.37 mg
- Vitamin C: 1.93 mg
- Vitamin B3: 0.45 mg
- Vitamin B5: 0.2 mg
- Vitamin B12: 0.07 µg
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