Easy Recipe: Carrot Cake Muffins
Author: Caryn Sullivan
Recipe type: Muffins
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
- 1½ cups garbanzo bean flour (or any other flour)
- ¾ cup oat bran
- 2 tsp cinnamon
- 8 medjool dates
- 2 tsp baking soda
- 1 tsp baking powder
- 1½ cups carrots shredded
- 1 cup apples shredded
- ¾ cup oat milk
- 2 eggs beaten (or for vegan - 2 tbsp water mixed with 2 tbsp flaxseed meal)
- 1 tsp vanilla extract
- Shred carrots, apples and medal dates all separately (I use high speed blender)
- Mix together, flour, oat bran, baking soda, baking powder and cinnamon in large bowl
- Stir in carrots, apples and dates
- Combine milk and egg or flaxseed egg replacer
- Pour liquid ingredients into dry ingredients
- Bake at 350 for 30 minutes in cake pan / 20-25 minutes if in muffin tins
I use oat milk because it is a non-nut option that has a sweet after taste.
Recipe by Pretty Wellness at https://prettywellness.com/easy-recipe-carrot-cake-muffins/
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