Diet Carrot Cake Muffins with Oats & Walnuts
The perfect mid-morning or afternoon pick me up!
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Ingredients
- 100g (1 cup) Rolled Oats (crushed to fine crumbs)
- 6g (1¼ tsp) Baking Powder
- ½ Tsp Cinnamon
- ¼ Tsp Ginger
- ¼ Tsp Nutmeg
- 50g (4 Tbsp) Sweetener of your choice or 70g/2.5oz Sugar
- 1 Tsp Vanilla Essence
- 25g (1¾ tbsp) Butter (melted)
- 100g/3.5oz 1 Large Carrot (coarsely grated)
- 2 Eggs (room temperature)
- 50g (½ cup) Chopped Walnuts plus extra for top
- Pinch Salt
- 6 Muffin Paper Liners
- Muffin Tray
Method
Preheat oven 180C/350F.
In a large bowl add the crushed oats, pinch salt, baking powder, cinnamon, ginger and nutmeg and mix together.
In another bowl add the eggs, sugar and vanilla. Whisk together with a hand balloon whisk till well combined.
Add melted butter, stir again then fold in the grated carrots.
Add the carrot mixture to the bowl of oats and fold in with the chopped walnuts.
Place the paper liners in the muffin tray and spoon the batter into the muffin cups filling 3/4 of the way.
Top with additional walnuts. Bake until the tops of muffins are golden brown and a toothpick inserted in the center comes out clean, 20-22 minutes.