Easy
Carrot Muffins
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Ingredients
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Ingredients
- Sunflower oil
- Sugar
- Eggs, beaten
- Almond milk
- Flour
- Flaxseed meal
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Carrots
- Pecans
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Step 1:
Preheat the oven and grease a 12-cup standard muffin tin or a silicon muffin mold.
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Step 2:
Roughly chop the pecans. Make sure to chop them neither too small or large.
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Step 3:
Use a small-hole grater to grate the carrots. You can also use the smallest hole on your box grater.
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Step 4:
Beat the sunflower oil and sugar in a large bowl to combine.
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Step 5:
Add the beaten eggs and milk and beat well to get a yellow, frothy mixture.
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Step 6:
Whisk dry ingredients
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Step 7:
Sift the dry ingredients into the wet ingredients. Mix well.
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Step 8:
Using a spatula, fold in the carrots and half of the chopped pecans until evenly distributed.
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Step 9:
Divide batter between muffin cups, filling 3/4 of the way full.
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Step 10:
Sprinkle the remaining chopped pecans evenly on top of the batter in the tin.
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Step 11:
Bake until golden brown and a toothpick inserted in the middle comes out clean.
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Step 12:
Cool completely on a baking rack.
Eat for breakfast or take for a to-go snack!
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ENJOY!
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