Orange Carrot Oat Muffins
- 1 3/4 cup organic oat flour (gluten-free, if necessary)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp organic cinnamon
- 1/4 tsp organic ginger
- 1/4 cup organic coconut oil, melted
- 1/2 cup organic cane sugar
- 1/2 cup organic applesauce
- 1/4 cup Uncle Matt’s Organic Orange Juice
- zest of 2 organic oranges
- 1 tsp organic vanilla
- 2 organic eggs
- 1 cup shredded organic carrots
Preheat your oven to 350 and spray a muffin pan with non-stick spray, or line with cupcake liners.
In a small mixing bowl, stir together the dry ingredients.
In another small bowl, combine your applesauce and Uncle Matt’s Organic orange juice and microwave till they are room temperature (maybe 15 seconds or so). This will help to stop the coconut oil from returning to a solid.
Next, in a large mixing bowl, whisk together your coconut oil and sugar. Pour in your applesauce, Uncle Matt’s orange juice, orange zest, vanilla and eggs, and whisk together until all is well incorporated.
Pour the dry ingredients into your wet ingredients and stir until everything is well combined.
Add your shredded carrots and fold them into the batter.
Pour your batter into the muffin pan, filling each well about 3/4 of the way full.
Bake for 15-17 minutes or till the muffins are set on top and a toothpick comes out clean.
After cooling for about 10-15 minutes, remove them from your muffin pan to a cooling rack and let cool.
Recipe adapted from Mile High Mitts