Easy  Carrot Muffins

Ingredients

Ingredients

- Sunflower oil - Sugar - Eggs, beaten - Almond milk - Flour - Flaxseed meal - Baking powder - Ground cinnamon - Ground nutmeg - Carrots  - Pecans

Step 1:  Preheat the oven 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:  Whisk dry ingredients

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:  Divide batter between muffin cups, filling 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 until golden brown and 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!

  ENJOY!

For more muffin recipes from Dish by Dish, click below!