Carrot Cake Oat Muffins

INGREDIENTS

• 2 tâblespoons flâx meâl + 5 tâblespoons wâter
• 1 3/4 cups oât flour
• 1/4 cup rolled oâts
• 2 teâspoons bâking powder
• 1 1/2 teâspoons cinnâmon
• 1/2 teâspoon bâking sodâ
• 1/2 teâspoon nutmeg
• 1/4 teâspoon sâlt
• 1/2 cup âpplesâuce
• 2 tâblespoons coconut oil, melted, or grâpeseed oil
• 3/4 cup âlmond milk
• 1/4 cup coconut sugâr
• 1 1/2 teâspoons vânillâ extrâct
• 3/4 cup-1 cup cârrots, grâted or finely chopped
• 1/4 cup wâlnuts, chopped
• 1/4 cup râisins

INSTRUCTIONS

1. Preheât the oven to 425°F (220°C). Line â 12-cup muffin pân with foil liners, or lightly greâse the pân.
2. In â medium bowl, plâce the flâx meâl ând wâter. Mix; set âside in the fridge for 10-15 minutes.
3. In â lârge bowl, mix the oât flour, oâts, bâking powder, cinnâmon, bâking sodâ, nutmeg, ând sâlt until there âre no chunks.
4. When the flâx egg is reâdy, âdd âpplesâuce, oil, milk, sugâr, ând vânillâ to the bowl. Whisk until fully combined.
5. Mâke â well in the middle of the dry ingredients; pour the wet ingredients into the flour mixture. Stir together until the bâtter is just mixed, but do not overmix. You mây hâve â few lumps; thât’s okây.
6. âdd the cârrots, râisins, ând wâlnuts ând stir just â couple more times until mixed together.
7. Pour the bâtter into the muffin cups 3/4 of the wây up eâch cup.
8. Bâke for 7 minutes ât 425°F, then bâke ât 375°F for 20-22 minutes, until â toothpick inserted in the middle of â muffin comes out cleân.
9. Let the muffins cool in the pân for 5-10 minutes.

Source: https://www.emilieeats.com/carrot-cake-oat-muffins-vegan-gluten-free/