Carrot Raisin Oatmeal Muffins
Author: Giselle Rochford
Recipe type: Breakfast
Serves: 12
- ¾ cup whole wheat flour
- 1 cup quick cooking oats
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 egg
- 1 cup applesauce
- ¼ cup coconut oil
- ½ cup maple syrup
- 2 tsp vanilla extract
- ½ cup almond milk
- 2 cups shredded carrots
- ½ cup raisins, soaked in warm water
- Preheat oven to 350F. Grease a 12 cavity muffin tin or line with cupcake liners and set aside
- Add the raisins to a bowl of warm water and set aside
- In a medium sized bowl, combine the flour, oatmeal, baking soda, salt, cinnamon, nutmeg and ginger
- Melt coconut oil in a microwave safe bowl, then mix in the applesauce, maple syrup, milk and vanilla
- Beat in the egg until fully incorporated, then fold in the carrots
- Add the wet ingredients into the dry and mix well. Drain the raisins and fold them into the muffin batter
- Spoon out the batter evenly into 12 muffin tins and bake for 30 to 35 minutes or until a toothpick inserted into a muffin comes out clean
- Allow to cool in the tin for 5 minutes before moving the muffins to a wire rack to cool completely
Recipe by at https://www.ideahacks.com/carrot-raisin-oatmeal-muffins/
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