Carrot Oat Muffins!

• 2 cups oat flour organic whole
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon organic
• 3 eggs organic
• 1/4 cup agave nectar I use raw and organic
• 1 cup applesauce organic
• 1 teaspoon vanilla extract organic
• 3 cups shredded carrots
• 2 teaspoons ginger chopped
• 2 cups oat flour organic whole
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon organic
• 3 eggs organic
• 1/4 cup agave nectar I use raw and organic
• 1 cup applesauce organic
• 1 teaspoon vanilla extract organic
• 3 cups shredded carrots
• 2 teaspoons ginger chopped, I didn't put this in today, but I think it would be a good addition

1. Combine all dry ingredients in a bowl
2. Combine all wet ingredients in a bowl except carrots and ginger and mix well.
3. Gently add dry ingredients to wet ingredients and mix until just blended. Be careful not to over-mix because this will result in hard muffins.
4. Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.
5. Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup.
6. Bake at 350F for 20 minutes until golden brown on top.
7. Let cool in tins for 2-3 minutes before transferring to a cooling rack.
8. Serve immediately with smart balance or low fat cream cheese for a warm delicious breakfast or afternoon snack! Enjoy!!
9. Combine all dry ingredients in a bowl
10. - Combine all wet ingredients in a bowl except carrots and ginger. Mix well. Gently add dry ingredients to wet ingredients and mix until just blended. Be careful not to over-mix because this will result in hard muffins! I have learned this the hard way. Pun intended. Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.
11. - Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup. Bake at 350F for 20 minutes until golden brown on top. Let cool in tins for 2-3 minutes before transferring to a cooling rack. Serve immediately with smart balance or low fat cream cheese for a warm delicious breakfast or afternoon snack! Enjoy!!

flour, baking powder, baking soda, salt, cinnamon organic, eggs, vanilla, carrots, ginger chopped, flour, baking powder, baking soda, salt, cinnamon organic, eggs, vanilla, carrots, ginger

Taken from www.yummly.com/recipe/Carrot-Oat-Muffins_-1650729 (may not work)