Carrot Oat Muffins

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This recipe is originally from Canadian Living. I altered it to be made in one bowl in the food processor and non-dairy. This muffin is easy to make, and a nice lighter alternative to carrot muffins found in coffee shops. These also make a great grab and go breakfast.

Ingredients:

1 1/2 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/3 cup salt
1 cup milk (almond milk if non-dairy)
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1 large carrot, grated

Directions:

Preheat oven to 375˚F.

In the bowl of a food processor with a blade attachment, mix dry ingredients (flour, oats, sugar, baking powder, cinnamon and salt).

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Add milk, egg, oil, and vanilla.

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Mix well.

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Switch blade attachment for the medium size grater. Grate the carrot into the mixture.

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Mix with a spatula.

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Divide into 12 lined muffin tins (about 1/4 cup each).

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Sprinkle the tops of the muffins with oats and turbinado sugar (raw sugar)

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Bake for 20-25 minutes until a toothpick comes out clean.

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This recipe makes 12 muffins. They freeze well and can be stored in the freezer for 3 months, or an airtight container for two days.

It can also be made as a loaf (bake 35-45 minutes)

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