These Gluten-Free Carrot Walnut Muffins are a delicious and healthy treat, perfect for breakfast or as a snack. Made with rolled oats, carrots, and walnuts, they are packed with fiber and nutrients. Sweetened with erythritol, these muffins are also a great option for those looking to reduce their sugar intake.
Preparation Time: Approximately 35 minutes
Ingredients:
- 100g rolled oats (1 cup, gluten-free)
- Pinch of salt
- 6g baking powder (1 1/4 teaspoons)
- 1/2 teaspoon cinnamon
- 2 eggs (Replacement: 3 tablespoons water + 3 teaspoons baking powder + 2 teaspoons vegetable oil)
- 50g erythritol/green sugar (4 tablespoons)
- 1 teaspoon vanilla extract
- 25g melted butter (1 3/4 tablespoons)
- 1 big carrot, grated (90g/3.2 oz)
- 50g chopped walnuts (1/2 cup)
- Chopped nuts for decoration
Directions:
- Preheat your oven to 180°C (360°F).
- In a large bowl, combine 100g rolled oats, a pinch of salt, 6g baking powder, and 1/2 teaspoon cinnamon.
- In a separate bowl, beat 2 eggs (or egg replacement mixture: 3 tablespoons water, 3 teaspoons baking powder, 2 teaspoons vegetable oil).
- Add 50g erythritol/green sugar, 1 teaspoon vanilla extract, and 25g melted butter to the wet ingredients. Mix well.
- Grate 1 large carrot and add it to the wet mixture.
- Stir the wet ingredients into the dry ingredients until well combined.
- Fold in 50g chopped walnuts.
- Pour the batter into muffin tins lined with paper cups or greased.
- Decorate the tops with additional chopped nuts if desired.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions: Enjoy these muffins warm with a cup of tea or coffee. They are perfect for a quick breakfast or a healthy snack on the go.
Cooking Tips:
- Ensure the grated carrot is well mixed into the batter for even moisture and flavor distribution.
- For a different flavor profile, you can add a handful of raisins or dried cranberries to the batter.
Nutritional Benefits:
- Rolled oats provide dietary fiber and are gluten-free.
- Carrots are rich in beta-carotene, fiber, and vitamins.
- Walnuts add healthy fats, protein, and essential minerals.
Dietary Information:
- This recipe is gluten-free.
- Can be made dairy-free by substituting melted butter with a plant-based alternative.
Storage:
- Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- These muffins can also be frozen for up to a month. Thaw at room temperature or warm in the microwave before serving.
Why You’ll Love This Recipe:
These muffins are not only healthy and nutritious but also incredibly easy to make. The combination of oats, carrots, and walnuts offers a delicious texture and flavor that will keep you coming back for more.
Conclusion:
Enjoy these wholesome and tasty Gluten-Free Carrot Walnut Muffins as a delightful addition to your breakfast or snack routine. They are simple to prepare, packed with nutrients, and sure to please everyone. Bon appétit!
