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12 muffins
Servings
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15 minutes
Preparation Time
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25 minutes
Cook Time
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Prepared with Quaker® Oat Flour, these carrot cake muffins are moist, tender and nicely spiced.
Ingredients
- 2 Cups Quaker® Oat Flour
- 1 1/4 Cups All-Purpose Flour
- 2/3 Cup Sugar
- 2 Tsp Baking Powder
- 2 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 4 Eggs, At Room Temperature
- 1/2 cup 2% milk, Room Temperature
- 6 Tbsp Vegetable Oil
- 1 Tsp Vanilla Extract
- 2 Cups Finely Grated Carrots, Divided
- 1/2 Cup Chopped Toasted Walnuts, Divided
- 1/4 Cup Unsweetened Shredded Coconut, Divided
Cooking Instructions
- Preheat oven to 375˚F. Line 12 muffin cups with paper liners; set aside.
- In a large bowl, whisk together oat flour, flour, sugar, baking powder, cinnamon, ginger, nutmeg, baking soda and salt; set aside.
- In separate bowl, whisk together eggs and milk until blended. Whisk in oil and vanilla; whisk into oat flour mixture just until moistened (do not overmix).
- Fold in 1 3/4 cups carrots, most of the walnuts and coconut.
- Spoon batter evenly into prepared muffin cups. Sprinkle with remaining grated carrots, walnuts and coconut.
- Bake for 22 to 25 minutes or until tester inserted into center comes out clean.
Key Products
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Ingredient Substitutions
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
