Carrot Oat Muffins with Walnuts

Ingredients

• • 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 vegetable 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

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (360°F). Line a muffin tin with paper liners or grease the cups lightly.
   2. Prepare the Dry Ingredients:
      • • In a large bowl, combine the rolled oats, salt, baking powder, and cinnamon. Mix well.

   3. 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.

   4. 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.

   5. Add Walnuts:
      • Fold in the chopped walnuts, ensuring they are evenly distributed.

1. 1. 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.

1. 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.