These muffins are mildly spiced, not overly sweet, dense and delicious. Not only did they satisfy my immediate need for something dessert-like, they also were great for breakfast for the next couple of days. So, if you're in the mood for a quick, moderately healthy, carrot cake substitute (sans frosting) these muffins are for you!
Oatmeal Carrot Muffins
Makes 12 muffins
- 1/4 cup plus 2 tablespoons / 6 tablespoons water
- 3 tablespoons chia seeds or ground flax seeds
- 1/2 cup almond or other non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup quick oats, processed until almost flour-like (leaving some half or quarter oats is fine)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 2 cups grated carrots, loosely packed
- 1 cup packed brown sugar
- 3/4 cup vegetable oil (I used coconut oil, which is solid at room temperature, melted in the microwave)
- 1 teaspoon vanilla
2. Combine the flours, processed oats, spices, baking soda and baking powder in a large bowl. Once the dry ingredients are mixed, toss the carrots until they're evenly coated.
3. Pour the curdled milk into the chia or flax seed mixture, which after about 10 minutes should have a gelatinous texture. Whisk in the brown sugar, vegetable oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fill each of the muffin tin cups with batter to the top. Bake for about 25-28 minutes or until a toothpick inserted in the middle of the muffin comes out clean.