Carrot Applesauce Oat Mini Muffins
Ingredients
- Carrot Applesauce Oat Mini Muffins
- Olive oil
- 2 cups oat flour (if you make your own, blend a little more than 2 cups of whole rolled oats until desired consistency)
- 1 cup finely grated carrots (about 3 medium carrots)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce
- 1/4 cup honey
- 1/2 cup unsweetened almond milk (or whole milk)
- 1 egg
- 1 teaspoon vanilla
Preparation
Preheat oven to 375 degrees
Coat your mini muffin tin with a little olive oil
Grate carrots in a food processor and set aside
In a large bowl whisk together oat flour, baking powder, cinnamon, and salt
In a separate bowl whisk together the applesauce, honey, almond milk, egg and vanilla
Combine dry and wet ingredients and fold in the shredded carrots
Pour batter into mini muffin tin about 3/4 of the way full
Bake for 25-30 minutes until slightly golden on the edges and tooth pick comes out clean
Let sit in pan for about 5 minutes before transferring to a cooling rack (this is important so the muffins set!)
Let cool completely before serving (the inside will be a little sticky until totally cooled)
Store in an air tight container for 3 days or in the fridge for a week. You can freeze for about 2 months
