Mom's Gluten-Free Carrot Muffins
Serves 24
Directions
- 1Preheat oven to 350°F.
- 2Combine all ingredients except for raisins in a blender. Pulse to combine, ensuring some texture remains in the oats.
- 3Add the raisins to the blender and mix by hand until combined.
- 4Pour the batter into muffin liners.
- 5Bake for about 18 minutes.
- 6Let the muffins cool completely before serving to ensure they hold together.
Ingredients
- 4 cup gluten free oats
- 16 whole medjool date, pits removed
- 1 cup olive or avocado oil
- 1/2 cup maple syrup
- 4 cup carrot, grated
- 4 whole egg
- 2 tsp vanilla
- 2 tsp baking soda
- 1 tsp Ceylon cinnamon
- 1/2 tsp salt
- 1 cup raisin
Equipment
blendermuffin panmuffin liners
Tips
- You must allow these muffins to fully cool before removing them, otherwise they will fall apart.
- Do not blend the mixture until smooth; keep some texture in the oats.
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