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Carrot Oat Muffins
Make gluten-free carrot-oat muffins with rice flour, oats, honey, cinnamon, and optional walnuts for a wholesome breakfast or snack.
Prep:
15 minutes
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Cook:
20 minutes
12 servings
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Easy
Ingredients
1¼ cups white rice flour
1 cup gluten-free rolled oats
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
2 eggs
¼ cup honey
½ cup olive oil
¼ cup water
1 cup grated carrot (yield from about 1 large carrot)
12 raw unsalted walnut halves, chopped (optional)
Olive oil for greasing the pan
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200 grams white rice flour
90 grams gluten-free rolled oats
1½ tsp (7.5 ml) baking powder
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) cinnamon
¼ tsp (1.25 ml) salt
2 eggs
59 ml honey
118 ml olive oil
59 ml water
168 grams grated carrot (yield from about 1 large carrot)
12 raw unsalted walnut halves, chopped (optional)
Olive oil for greasing the pan
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin tin with canola oil.
- In a large bowl, combine the rice flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the eggs, honey, oil and water.
- Stir in the carrot and walnuts.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fill each muffin cup about 3⁄4 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool before removing from the tin.
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Nutritional Info
Storage
Notes
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