Carrot Oat Muffins

Ingredients

1¼ cups white rice flour

1 cup gluten-free rolled oats

1½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp salt

2 eggs

¼ cup honey

½ cup canola oil

¼ cup water

1 cup grated carrot (yield from about 1 large carrot)

12 raw unsalted walnut halves, chopped (optional)

Canola oil for greasing the pan

200 grams white rice flour

90 grams gluten-free rolled oats

1½ tsp (7.5 ml) baking powder

½ tsp (2.5 ml) baking soda

1 tsp (5 ml) cinnamon

¼ tsp (1.25 ml) salt

2 eggs

59 ml honey

118 ml canola oil

59 ml water

168 grams grated carrot (yield from about 1 large carrot)

12 raw unsalted walnut halves, chopped (optional)

Canola oil for greasing the pan

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Dietary Therapies

CDED P2

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Preheat the oven to 350°F (175°C).
Grease a 12-cup muffin tin with canola oil.
In a large bowl, combine the rice flour, oats, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the eggs, honey, oil and water.
Stir in the carrot and walnuts.
Add the wet ingredients to the dry ingredients and stir until combined.
Fill each muffin cup about 3⁄4 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before removing from the tin.