Carrot oatmeal muffins

In My Veg Kitchen: Carrot Oatmeal Muffins

Saturday morning and I woke up thinking about muffins. Weird, right? It was cold outside and I wanted something warm. Most days I have oatmeal but nothing beats muffins fresh out of the oven on a lazy morning.

This recipe for carrot oatmeal muffins is basic as basic gets. It’s one I build on, swapping out key ingredients and adding others, whenever I make muffins. That’s the beauty of making muffins – it can be as simple or as complicated as you want it to be.

Carrot oatmeal muffins
Oil free carrot oatmeal muffins.

Oil free and cruelty free, you will love these heart hearty and filling muffins.

The key is to blend up the liquids (see below) really well so they create a frothy texture, which binds everything together. I really like the oatmeal-taste but if you don’t you can add less oats and more flour.

How to make Carrot Oatmeal Muffins

Ingredients

  • 1 cup of flour
  • 1 1/2 cups of oats
  • 1 banana
  • 1 cup of plant milk
  • 1/4 cup of maple syrup or other sweetener
  • 1 tablespoon of flax seed
  • 2 cups of grated carrots
  • 1 tablespoon of baking powder
  • 1 tablespoon of baking soda
  • 1 teaspoon of vanilla

Basic steps for 12 small muffins:

  1. Combine all dry ingredients and stir.
  2. Blend plant milk, banana and maple syrup in a blender.
  3. Pour mixture over dry ingredients
  4. Add carrots to mixture. Mix everything together.
  5. Scoop into muffin tins. Bake for 20 minutes at 400 degrees

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