Carrot Oat Muffins

4 steps · 45 min total

1. 01

   Combine Dry Ingredients

   In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
2. 02

   Mix Batter and Fill Tins

   In a separate large bowl, combine the agave nectar, applesauce, eggs, and vanilla extract, mixing until everything is well incorporated.

   Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just blended; overmixing can lead to tough muffins.

   Once the batter is just combined, gently fold in the shredded carrots and grated ginger until they're evenly distributed. Spray your muffin tins with nonstick cooking spray, then spoon the batter into each cup, filling them about two-thirds full.

3. 03

   Bake the Muffins

   Bake the muffins in a preheated oven at 350°F for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
4. 04

   Cool the Muffins

   Let the muffins cool in their tins for 2 to 3 minutes before carefully transferring them to a wire rack to cool completely.