Ingredients
Units
Scale
- 1 1/2 cup oat flour
- 1/2 cup tapioca flour
- 4 tbsp vanilla protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs (beaten)
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/3 cup almond milk
- 1 cup grated carrots
Instructions
- Preheat oven to 425 F and line muffin tin with liners or DIY your own parchment liners (We explained this above)
- In a high powered blender, blend oats until flour consistency is achieved.
- In a large bowl, add oat flour, tapioca flour, vanilla protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together.
- In a medium bowl, add eggs, maple syrup, olive oil and almond milk. Mix until wet ingredients are combined.
- Pour wet ingredients to dry ingredients. Fold wet mixture into the dry mixture with a spatula until fully incorporated. You should not see any dry ingredients or clumps of dry mixture, but do not over mix.
- Grate carrots and fold into the mixture.
- Using a 1/4 cup measuring cup, pour batter into prepared muffin tines. Batter should fill 3/4 of each tin.
- Bake in oven on 425 for 5 minutes. Without opening the oven door, lower the heat to 350 and bake for an additional 15 minutes.
- After done baking, remove the muffins from the oven. Cool for 10 minutes before eating. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American