Carrot Cake Oat Muffins

Today is my 35th birthday! I decided I wanted to try something a little different than normal. I took inspiration from a baked oats recipe and a carrot cake recipe and came up with these scrumptious bites. These are moist with crisp edges and work by themselves or with a little butter.

I sped up this process by using the food processor for the first several steps. These can be whipped up in about the same time it takes to preheat the oven!

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Carrot Cake Oat Muffins

9 muffins

• 3 carrots, peeled

• 1 cup oats

• 4 pitted dates

• 1/2 cup pecans

• 1/2 cup AP flour

• 1 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp ginger powder

• 1/4 tsp sea salt

• 1/2 tsp vanilla

• 1/2 cup cashew milk

• 1 large egg, beaten

Tools: Food Processor, Muffin tin

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1. Peel carrots and remove tops

2. Preheat oven to 375

3. Add carrots to food processor for 15 seconds

4. Add 1 cup oats. Process for 15 seconds

5. Add 4 chopped dates. Process for 30 seconds

6. Add 1/2 cup pecans. Process for 15 seconds

7. Dump the carrot oat mixture in a medium bowl

8. Add 1/2 cup AP flour, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp ginger, 1/4 tsp sea salt

9. In a bowl, beat egg and then add to dry mixture with cashew milk and vanilla.

10. Put liners in the muffin tins and fill up 90% full. Top with a few oats (optional)

11. Bake for 18-20 at 375

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