Carrot Cake Oat Flour Muffins

Prepared with Quaker® Oat Flour, these carrot cake muffins are moist, tender and nicely spiced.

Ingredients

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.

Missing a few ingredients? Find the perfect substitute with what you have on hand.

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.

Missing a few ingredients? Find the perfect substitute with what you have on hand.