Carrot Oat Muffins with Walnuts

100g (1 cup) rolled oats (gluten-free)

Pinch of salt

6g (1 1/4 tsp) baking powder

1/2 tsp cinnamon

2 eggs (Replacement: 3 tbsp water + 3 tsp baking powder + 2 tsp oil)

50g (4 tbsp) erythritol or green sugar

1 tsp vanilla extract

25g (1 3/4 tbsp) melted butter (Substitute with plant-based butter for dairy-free option)

1 large carrot, grated (90g/3.2 oz)

50g (1/2 cup) chopped walnuts

Additional chopped nuts for decoration

Directions

Preheat the Oven:

Preheat your oven to 180°C (360°F). Line a muffin tin with paper liners or grease the cups lightly.

Prepare the Dry Ingredients:

In a large bowl, combine the rolled oats, salt, baking powder, and cinnamon. Mix well.

Prepare the Wet Ingredients:

In a separate bowl, beat the eggs (or egg replacement mixture) until slightly frothy.

Add the erythritol, vanilla extract, and melted butter to the eggs. Mix well.

Combine Wet and Dry Ingredients:

Grate the carrot and add it to the wet mixture.

Gradually fold the wet ingredients into the dry mixture, stirring until well combined.

Add Walnuts:

Fold in the chopped walnuts, ensuring they are evenly distributed.

Prepare the Muffins:

Spoon the batter evenly into the prepared muffin tins, filling each cup about 3/4 full.

Sprinkle additional chopped nuts on top for decoration, if desired.

Bake:

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Making Carrot Oat Muffins with Walnuts:

1. Shred the Carrots Finely: For a smoother texture, finely shred your carrots instead of coarsely grating them. This helps them integrate better into the muffin batter.
2. Use Old-Fashioned Oats: Rolled oats give the muffins a nice chew and texture. If you want a slightly lighter muffin, you can use quick oats, but the texture might be a bit different.
3. Toast the Walnuts: Lightly toasting the walnuts before adding them to the batter can enhance their flavor and make them crunchier in the final muffin.
4. Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in dense muffins.
5. Use a Scoop for Even Portions: For evenly sized muffins, use an ice cream scoop or a muffin scoop. This ensures they bake uniformly and look neat!
6. Add Spices for Extra Flavor: Cinnamon, nutmeg, and even a pinch of ginger pair wonderfully with carrots and oats, giving the muffins an extra warmth and depth of flavor.
7. Substitute the Sugar: For a healthier twist, you can use natural sweeteners like maple syrup or honey instead of granulated sugar. You could also reduce the amount of sugar to taste if you prefer a less sweet muffin.
8. Storage: These muffins store well! Let them cool completely, then place them in an airtight container. They should stay fresh for up to 4-5 days or can be frozen for longer storage.

Nutrition (Per Muffin, Assuming 12 Muffins in a Batch):

Calories: ~200-220 kcal

Carbohydrates: 28-30g

Protein: 4-5g

Fat: 9-10g

Saturated Fat: 1-2g

Unsaturated Fat: 7-8g

Fiber: 3-4g

Sugar: 10-12g (depending on the sweetness level)

Sodium: ~150mg

Vitamin A: 60% of the daily recommended value (thanks to the carrots!)