Carrot and Oatmeal Muffins
4 servings
50 minutes
Carrot-oat muffins are a cozy blend of healthy ingredients inspired by American culinary traditions. Oats provide texture while carrots add natural sweetness and juiciness. Hazelnuts add a crunchy note, and maple syrup and ginger bring subtle spice. These muffins contain no refined sugar, making them perfect for a healthy breakfast or snack. Their tender structure and rich flavor make them a delightful addition to a cup of tea or coffee. Coconut oil adds a light aroma, while raisins contribute sweet, soft bits. Easy to prepare, these muffins can be easily adapted by adding favorite spices or nuts. Baking creates an atmosphere of homey comfort, and each bite offers enjoyment of natural flavors.
1
Peel and grate the carrot on a fine grater, add oats, chopped hazelnuts, rye flour, finely chopped raisins, salt, and baking powder. Mix well to prevent the carrot from clumping. The carrot should not dominate the batter, otherwise, the muffins will be undercooked.
- Carrot: 1 piece
- Rye flour: 0.3 glass
- Oat flakes: 1 glass
- Hazelnut: 85 g
- Dark raisins: 60 g
- Sea salt: pinch
- Baking powder: 0.5 teaspoon
2
In a separate bowl, mix coconut oil (heat in a water bath before use), maple syrup, and finely grated ginger root.
- Coconut oil: 0.5 tablespoon
- Maple syrup: 3 tablespoons
- Ginger root: 0.5 teaspoon
3
Combine both mixtures and mix well.
4
Preheat the oven to 180 degrees.
5
Spoon the cupcakes onto a baking sheet lined with parchment paper. Place a nut on top of each cupcake. Bake for 15 minutes.
- Hazelnut: 85 g