Ingredients:
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3 cups shredded carrots
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1-1/2 cup rolled oats
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12 eggs, slightly beaten
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4-1/2 tsp. baking powder
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6 tsp. cinnamon
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1 tsp. nutmeg
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3 tsp. vanilla
Instructions:
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Preheat oven to 350 degrees.
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Line muffin pan with tins or spray with cooking spray.
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Combine all ingredients in a bowl, then take 3/4 of the batter and pulse in a blender until smooth. If you like a chunkier muffin, blend less. Return the blended portion to the bowl and mix well.
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Pour equal amounts into 12 muffin tins and bake for 20-25 minutes or until golden brown on top.
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Add 1 tsp of nut butter or butter to 2 muffins (1 tsp).
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Keep refrigerated up to one week.