SALIENTS is closing. We're no longer taking new orders — existing orders will be fulfilled in full. >> LEARN MORE.
SALIENTS is closing. We're no longer taking new orders — existing orders will be fulfilled in full. >> LEARN MORE.
by The Salients March 04, 2025 0 min read
Rated 5.0 stars by 1 users
These Oat and Carrot Muffins are a deliciously wholesome treat, perfect for breakfast or a snack. Packed with fiber from oats and a natural sweetness from grated carrots, they offer a satisfying texture and a subtle, earthy flavor. These muffins are not only nutritious but also incredibly moist, making them a perfect on-the-go option for busy mornings or an afternoon pick-me-up. Enjoy them fresh from the oven or as a make-ahead option to enjoy all week long!
1 Cup Grated Carrot
1 Cup Oat Flour
1 Egg
1 Tablespoon ATHANASE®
½ Cup Milk
1 Teaspoon Baking Powder
¼ Cup chopped Walnuts or Almonds (optional)
Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a muffin tin or line each cup with paper liners.
Mix the dry ingredients: Mix the dry ingredients: In a large bowl, combine the oat flour, baking powder and the tablespoon of ATHANASE®. Stir well so that everything is well distributed.
Whisk the liquid ingredients: In another bowl, whisk the egg with the milk. Add the grated carrot and mix everything together.
Combine the mixtures: Add the liquid ingredients to the dry ingredients and mix until you have a uniform dough. If you wish, you can add chopped walnuts or almonds at this point.
Fill the muffin tins: Pour the batter into the muffin tins until about 2/3 full.
Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and serve: Let the muffins cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely. You can enjoy these muffins as a healthy breakfast or snack.