Carrot Oat Muffins
Baking and Desserts | American cuisine
⏳ Time
50 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
If desired, hazelnuts can be replaced with walnuts, and maple syrup with any other safe sweetener. Canadian maple syrup has unique beneficial properties. Unlike regular white sugar, which loses all its nutrients during processing, maple syrup retains potassium, calcium, and iron. Instead of harmful sucrose, it contains sweet dextrose produced by the tree and a wealth of beneficial trace elements.
Ingredients
- Carrot - 1 piece
- Coarsely Ground Rye Flour - 0,3 glasses
- Oat flakes - 1 glass
- Hazelnut - 3 oz
- Coconut Milk - ½ spoons
- Light Raisins, Seedless - 2.1 oz
- Maple syrup - 3 spoons
- Grated Ginger Root - ½ spoons
- Ocean salt - a pinch
- Baking Powder - ½ spoons
Step by Step guide
Step 1
Peel the carrot and grate it finely, then add the oats, chopped hazelnuts, rye flour, finely chopped raisins, salt, and baking powder. Mix well to prevent the carrot from clumping. The carrot should not dominate the batter, or else the muffins will turn out soggy.
Step 2
In a separate bowl, combine coconut oil (warm it in a double boiler before use), maple syrup, and finely grated ginger root.
Step 3
Combine both mixtures and mix well.
Step 4
Preheat the oven to 356°F.
Step 5
Scoop the batter onto a baking sheet lined with parchment paper using a teaspoon. Place a nut on top of each cupcake. Bake for 15 minutes.
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