This was another experimental attempt at making carrot muffins. The recipe is the same as the RED CARROTS AND APPLE MUFFINS WITH RAISINS AND WALNUTS with some variations. No oil was added. I used about 5 spoons of sugar for 2 dozen muffins.

I was initially disappointed that they didnt rise – no muffin tops! But it tasted very good, a bit addictive!

Method:

1. In a food processor, coarsely chop the following –

• Large carrots – 6 to 8
• Avocado – 1
• Walnuts  – 1 cup
• Dates – 2 cups

Keep aside.

2. In a mixing bowl, mix together the below dry ingredients –

• 4 cups Oats flour (I made my own using quaker oats)
• 3 tsp baking soda
• 5 spoons sugar
• 1 1/2 tsp salt
• 2 tsp nutmeg powder (can add/swap with cinnamon too)

Mix and keep aside

3. In another mixing bowl, mix the below wet ingredients –

• 4 eggs beaten
• 3-4 tsp vanilla extract
• To this mix the shredded carrots, avocado, walnuts, dates

4. Mix the dry ingredients with the wet little by little.

5. Pour into muffin pan lined with cupcake liners almost up to top. Bake for 22 mins or till done in a 350deg oven.

I got 24 muffins. Recipe could be halved if you don’t want that many.

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