Carrot Cake Oat Muffins
These carrot cake oat muffins are not only a scrumptious snack but also a fantastic way to get kids interested in this vitamin A-rich veggie!
Servings: 12 muffins
Ingredients
- 1 cup soy milk
- 1 tablespoon lemon juice
- 2 1/4 cups rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup maple syrup
- 1/2 cup olive or avocado oil
- 1 tablespoon vanilla
- 1 1/2 cup carrots, grated
- 1/2 cup crushed walnuts or pecans
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together soy milk and lemon juice. Set aside.
- In a blender or food processor grind up 2 cups oats into a fine flour.
- Add oat flour to a large bowl, and mix with remaining oats, baking soda, baking powder, salt, cinnamon, salt, and nutmeg.
- In another bowl, whisk together the maple syrup, oil, and vanilla.
- Fold the wet ingredients into the dry ingredients.
- Fold in the carrots and walnut.
- Add to a greased or lined muffin tin and bake for 23-25 minutes.