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Pumpkin Oat Carrot Spice Muffins

pumpkin-oat-carrot-spice-muffins
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  • Author: Amber Romaniuk
  • Yield: 12 1x
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Ingredients

  • 1.5 cups gluten-free Bob’s red mill 1-2-1 baking flour
  • 1 cup gluten-free oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp cinnamon
  • 1 tsp nutmeg
  • pinch of sea salt
  • 1 tsp vanilla powder
  • ½ tsp allspice
  • ½ cup raisins
  • 2 eggs
  • ½ cup olive oil
  • 1 cup shredded carrot
  • ¾ cup canned pumpkin puree
  • 2 ripe bananas mashed
  • ¾ cup maple syrup
  • 1 regular size muffin tin
  • 1 tsp coconut oil (for greasing the muffin tin)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease the muffin tin with coconut oil
  3. In a large bowl add flour, oats, baking powder and baking sode, cinnamon, nutmeg, allspice, sea salt, vanilla powder and mix well.
  4. Then add in eggs, olive oil maple syrup and bananas and mix well.
  5. Add carrots and raisins and mix well and spoon into the muffin tin.
  6. Bake for 45 minutes or until the toothpick comes out clean
  7. Let cool and serve
  8. Makes 12 regular size muffins.

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