| Prep Time | 7-10 minutes |
| Cook Time | 25-30 minutes |
| Passive Time | 5 minutes |
| Servings |
muffins
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Ingredients
- 1 cup whole-wheat flur
- 1 cup oats or wheat bran
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup raw carrots grated
- 1 cup water
- 1/3 cup sugar or maple syrup
- ¼ cup mild-flvored oil or vegan butter melted
Ingredients
|
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Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine flur, oats or bran, cornstarch, baking powder, allspice, cinnamon, and salt. Toss in the grated carrots. Add the water, sugar or maple syrup, and oil or butter, and mix gently.
- Spoon the batter into a lightly oiled or lined muffi pan, so each tin is about two-thirds full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to cool in pan for 5 minutes before transferring to a baking rack.
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