I love muffins but don’t love how unhealthy they are. I made up this recipe so I can still enjoy muffins without developing muffin tops.
Preheat oven to 350 degrees F (175 degrees C). Grease silicone muffin cups with coconut oil.
Mix oat flour, chickpea flour, cinnamon, baking soda, nutmeg, and salt together in a large bowl.
Mix apple butter, honey, and eggs together in a separate bowl.
Stir apple butter mixture into the oat flour mixture. Fold carrots, apples, coconut, raisins, and walnuts into the batter.
Divide muffin batter evenly among muffin cups, filling them almost to the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely before unmolding, about 20 minutes.
Per Serving: 305 calories; protein 5.1g; carbohydrates 49.8g; fat 11.6g; cholesterol 31mg; sodium 290.1mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.