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Carrot Muffins Recipe

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This recipe for Carrot Muffins is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups coarsely ground carrots*
1/4 cup brown sugar
1/4 cup granulated sugar
1/3 cup canola oil
1 large egg--
1 cup all purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
a/4 cup chocolate chips
1/4 cup walnuts or pecans
1/4 teaspoon baking powder
Directions:
Directions:
Preheat oven to 350ºF. Prepare muffin pan by lining with cupcake liners or lightly coating with baking spray.

In the bowl of a food processor, add the carrots, both sugars, canola oil and egg, process until just combined. In a separate bowl, combine flour, oats, baking soda, salt, cinnamon, nutmeg and baking powder. Add the carrot mixture to the flour and mix until combined. Stir in chocolate chips and walnuts.

Divide the batter evenly in the muffin pan.

Bake in the oven for about 20 minutes, or until toothpick inserted in the center comes out clean.

*The carrots may be grated, or the pulp from juicing carrots can be used. rainbow carrots are fun to use for this recipe.

**You may substitute the egg for a chia seed mixture. To make the egg substitute, grind whole chia seeds in a coffee grinder. Stir one tablespoon of chia seed into 3 tablespoons of water. Allow the mixture to sit for a few minutes until it congeals.

 

 

 

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