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Gluten-Free Vegan Carrot Muffins

These gluten-free, dairy-free oat & millet based muffins make the most out of those sweet winter carrots popping up in CSA boxes & cold weather farmer's markets. 

Ingredients

Instructions

Preheat oven to 350F.  Make your 'flax egg' before prepping the rest of your ingredients, since it will need a few minutes to sit & get nice & gooey; combine ground flax with water in a large bowl & set aside.  Combine ground oats, millet, cinnamon, nutmeg, salt, baking soda & baking powder together in a large bowl. After 10 minutes add the carrots, maple syrup and oil to the flax mixture and mix well. Add the wet ingredients to the dry ingredients and mix (use as few turns of the spatula as needed to incorporate all the dry ingredients into the wet without over mixing). Fold in the hemp seeds & chopped walnuts and place batter into a 12-well muffin tin. Bake muffins for 25 - 30 minutes, or until a tooth pick comes out clean.

Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/vegan-gluten-free-carrot-muffins/