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12
Servings
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15 min
Preparation Time
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25 min
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 ¼ 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 ¾ 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
Missing a few ingredients? Find the perfect substitute with what you have on hand.
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.
