Carrot Cake Oat Muffins #healthydiet #carrot #cakes #muffins #paleo

I simply understood each of the four of my formula posts start with "c." How would you be able to accuse me, however? The best things in life start with "c": carrots, Chipotle ?, chickpeas… CHOCOLATE.

We're not holding back out on carrots in these little biscuits. Each chomp is loaded up with a huge amount of sweet carrot season, with a trace of zest from cinnamon and nutmeg. Your home will smell like all the scrumptious fall fragrances when you prepare these. Hellooooo cinnamon, zest, and everything pleasant.

I needed to make these sans gluten so: A. you can heat these infants for all your without gluten companions, and B. I'm really fixated on oat flour.

I like to prepare with oat flour on the grounds that, despite the fact that I don't eat without gluten, I like the gentility that oats make. You won't feel overloaded and enlarged when you eat a couple of these, which is here and there how I feel on the off chance that I eat a similar measure of wheat biscuits. In addition, oats have 16 grams of fiber in one cup. Eat ALL THE OATS.

Also try our recipe : COPYCAT STARBUCKS PROTEIN BISTRO BOX #protein #healthydiet #whole30 #lowcarb #recipes

INGREDIENTS

2 tablespoons flax meal + 5 tablespoons water
1 3/4 cups oat flour
1/4 cup rolled oats
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup applesauce
2 tablespoons coconut oil, melted, or grapeseed oil
3/4 cup almond milk
1/4 cup coconut sugar
1 1/2 teaspoons vanilla extract
3/4 cup-1 cup carrots, grated or finely chopped
1/4 cup walnuts, chopped
1/4 cup raisins

INSTRUCTIONS

Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with foil liners, or lightly grease the pan.
In a medium bowl, place the flax meal and water. Mix; set aside in the fridge for 10-15 minutes.
In a large bowl, mix the oat flour, oats, baking powder, cinnamon, baking soda, nutmeg, and salt until there are no chunks.
When the flax egg is ready, add applesauce, oil, milk, sugar, and vanilla to the bowl. Whisk until fully combined.
Make a well in the middle of the dry ingredients; pour the wet ingredients into the flour mixture. Stir together until the batter is just mixed, but do not overmix. You may have a few lumps; that’s okay.
Add the carrots, raisins, and walnuts and stir just a couple more times until mixed together.
Pour the batter into the muffin cups 3/4 of the way up each cup.
Bake for 7 minutes at 425°F, then bake at 375°F for 20-22 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Let the muffins cool in the pan for 5-10 minutes.

Source : bit.ly/2ptwDwk