Wholewheat carrot muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: easy
Cuisine: snack
Serves: 6 muffins
Ingredients
  • Bowl 1
  • 150g of very finely chopped (riced) carrots
  • 28g (+/- 18 cup) of light tasting oil (I used avocado)
  • 45g (+/- 3 tablespoons) of cane sugar
  • 1 large egg
  • 1g (+/- ¼ teaspoon) of vanilla extract
  • 1.3g (+/-1/2 heaping teaspoon) of ground cinnamon
  • 0.4g (+/-1/4 teaspoon) of ground cloves
  • pinch of salt
  • Bowl 2:
  • 100g of wholewheat flour (+/- ⅓ cup)
  • 20g of quick oats
  • 3g of baking soda (+/- ½ teaspoons)
  • 6g of baking powder (+/- 1 teaspoon)
Instructions
  1. - Pre-heat oven at 350.
  2. - Whisk together all the ingredients in bowl 1. Reserve.
  3. - Mix all the ingredients in bowl 2. Reserve
  4. - Set up a muffin pan with 5 baking paper cups
  5. - Mix the content of bowl 2 in bowl 1 and DO NOT MIX STRONGLY. Since we want the least amount of gluten development possible, use a silicon spatula to gently mix everything until all the flour is hydrated but not over mixed.
  6. - Bake for 15-20 minutes.
Recipe by Zesty & Spicy at https://zestyandspicy.com/sweets/week-day-wholewheat-carrot-muffins/