Carrot Cake Oat Flour Muffins

Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

12 muffins

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
3/4 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
1/2 cup unsalted butter, melted
1 tsp vanilla extract
2 cups finely grated carrots, divided
2/3 cup chopped toasted walnuts, divided
2/3 cup unsweetened shredded coconut, divided

How to make it

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 melted butter and vanilla; whisk into oat flour mixture just until moistened (do not overmix).
Fold in 1 3/4 cups carrots, 1/2 cup each 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.

Featured Recipes

Name: Carrot Cake Oat Flour Muffins
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients: 2 cups Quaker® Oat Flour 1 1/4 cups all-purpose flour 3/4 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 1/2 cup unsalted butter; melted 1 tsp vanilla extract 2 cups finely grated carrots; divided 2/3 cup chopped toasted walnuts; divided 2/3 cup unsweetened shredded coconut; divided