Instructions:
(Makes ~12 muffins)
1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs, then whisk in Varty organic oat beverage - original or vanilla, oil, sugars, and vanilla.
4. Add the dry ingredients into the wet ingredients and stir until just combined (don’t overmix).
5. Fold in carrots and any optional add-ins (nuts, raisins, coconut).
6. Spoon batter into the muffin cups, filling about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.
Ingredients
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• ¼ tsp salt
• 2 large eggs
• ½ cup Varty organic oat beverage - original or vanilla
• ½ cup vegetable oil or melted coconut oil
• ⅓ cup brown sugar
• ⅓ cup white sugar (or use only brown for a deeper flavour)
• 1 tsp vanilla extract
• 1 ½ cups (about 2 medium) grated carrots