Wednesday, January 4, 2012

Carrot Oatmeal Muffins

These are possibly the best muffins I have ever made. They are moist, fluffy, sweet, everything I could ask for. Even my dog, Dolce approves (he managed to jump on the table and steal a few!).

This is his "I'm innocent, I swear!" look...It's not working.

Carrot Oatmeal Muffins
1 1/4 cups white whole wheat flour
1 1/4 cups old-fashioned oats
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons flaxseed meal
6 tablespoons hot water
1 cup unsweetened almond milk
2 tablespoons maple syrup or honey
1/4 cup canola oil
1 teaspoon vanilla extract
1 large carrot, finely grated

1. Heat the oven to 350 degrees F. Line a muffin tin with 12 paper muffin cups.
2. Combine the flaxseed meal and hot water in a medium bowl and set aside.
3. Combine the dry ingredients (flour through salt) in a large bowl.
4. Add the wet ingredients (almond milk through carrot) to the bowl with the flax and wisk to combine.
5. Add the wet ingredients to the dry ingredients and mix just until combined.
6. Divide the batter evenly among the muffin cups and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.


  1. I made these this morning; I added raisins and unsweetened coconut to it. Delicious. Thanks for the recipe!

  2. I'm glad you liked them! That variation sounds delicious, I'll have to try it out!