Ingredients
Method
- Preparation: Preheat your oven to 350°F (175°C) and spray a muffin pan with non-stick spray or line with cupcake liners.
- Mix Dry Ingredients: In a small mixing bowl, stir together oat flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Prepare Wet Ingredients: In another small bowl, combine applesauce and orange juice, then microwave until room temperature (about 15 seconds) to prevent the coconut oil from solidifying.
- Combine Wet Ingredients: In a large mixing bowl, whisk together melted coconut oil and sugar. Add applesauce mixture, orange zest, vanilla, and eggs, and whisk until well incorporated.
- Mix Batter: Pour the dry ingredients into the wet ingredients and stir until well combined.
- Fold in Carrots: Gently fold in the shredded carrots until evenly distributed throughout the batter.
- Bake Muffins: Pour the batter into the muffin pan, filling each cavity about 3/4 full. Bake in the preheated oven for 15-17 minutes, or until the muffins are set on top and a toothpick inserted comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the pan for 10-15 minutes, then transfer them to a cooling rack until completely cool. Now, it's time to devour these delicious treats!
Notes
Pro Tip: For an extra burst of flavor and nutrition, consider adding a handful of chopped nuts, such as walnuts or pecans, to the batter before baking. Not only do nuts add a delightful crunch, but they also provide healthy fats and protein to keep you satisfied.
Variation: For a dairy-free option, replace the eggs with flax eggs (1 tbsp ground flaxseed meal mixed with 2.5 tbsp water per egg) and use a plant-based milk, such as almond milk, in place of the orange juice. This variation yields equally delicious muffins that are suitable for vegans or those with egg or dairy allergies. Enjoy experimenting with different ingredients to customize these muffins to your liking!