Carrot Cake Oat Muffins #healthydiet #carrot #cakes #muffins #paleo
I simply understood each of the four of my formula posts start with "c." How would you be able to accuse me, however? The best things in life start with "c": carrots, Chipotle ?, chickpeas… CHOCOLATE.
We're not holding back out on carrots in these little biscuits. Each chomp is loaded up with a huge amount of sweet carrot season, with a trace of zest from cinnamon and nutmeg. Your home will smell like all the scrumptious fall fragrances when you prepare these. Hellooooo cinnamon, zest, and everything pleasant.
I needed to make these sans gluten so: A. you can heat these infants for all your without gluten companions, and B. I'm really fixated on oat flour.
I like to prepare with oat flour on the grounds that, despite the fact that I don't eat without gluten, I like the gentility that oats make. You won't feel overloaded and enlarged when you eat a couple of these, which is here and there how I feel on the off chance that I eat a similar measure of wheat biscuits. In addition, oats have 16 grams of fiber in one cup. Eat ALL THE OATS.
Mini Chicken Pot Pies #diet #healthy #food #paleo #chicken
- 2 tablespoons flax meal + 5 tablespoons water
- 1 3/4 cups oat flour
- 1/4 cup rolled oats
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup applesauce
- 2 tablespoons coconut oil, melted, or grapeseed oil
- 3/4 cup almond milk
- 1/4 cup coconut sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup-1 cup carrots, grated or finely chopped
- 1/4 cup walnuts, chopped
- 1/4 cup raisins
INSTRUCTIONS
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with foil liners, or lightly grease the pan.
- In a medium bowl, place the flax meal and water. Mix; set aside in the fridge for 10-15 minutes.
- In a large bowl, mix the oat flour, oats, baking powder, cinnamon, baking soda, nutmeg, and salt until there are no chunks.
- When the flax egg is ready, add applesauce, oil, milk, sugar, and vanilla to the bowl. Whisk until fully combined.
- Make a well in the middle of the dry ingredients; pour the wet ingredients into the flour mixture. Stir together until the batter is just mixed, but do not overmix. You may have a few lumps; that’s okay.
- Add the carrots, raisins, and walnuts and stir just a couple more times until mixed together.
- Pour the batter into the muffin cups 3/4 of the way up each cup.
- Bake for 7 minutes at 425°F, then bake at 375°F for 20-22 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
- Let the muffins cool in the pan for 5-10 minutes.