Easy Carrot Muffins
- Sunflower oil - Sugar - Eggs, beaten - Almond milk - Gluten-free AP flour - Flaxseed meal - Baking powder - Ground cinnamon - Ground nutmeg - Carrots - Pecans
Step 1: Preheat the oven to 350F and grease a 12-cup standard muffin tin or a silicon muffin mold.
Step 2: Roughly chop the pecans. Make sure to chop them neither too small or large.
Step 3: Use a small-hole grater to grate the carrots. You can also use the smallest hole on your box grater.
Step 4: Beat the sunflower oil and sugar in a large bowl to combine.
Step 5: Add the beaten eggs and milk and beat well to get a yellow, frothy mixture.
Step 6: In a medium bowl, whisk together the gluten-free all-purpose flour, flaxseed meal, ground cinnamon, ground nutmeg and baking powder.
Step 7: Sift the dry ingredients into the wet ingredients. Mix well.
Step 8: Using a spatula, fold in the carrots and half of the chopped pecans until evenly distributed.
Step 9: Place batter in muffin tins. Make sure to not fill them to the top, only 3/4 of the way full.
Step 10: Sprinkle the remaining chopped pecans evenly on top of the batter in the tin.
Step 11: Bake 50 to 55 minutes, until a toothpick inserted in the middle comes out clean.
Step 12: Cool completely on a baking rack. Eat for breakfast or take for a to-go snack!
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