Carrot Oatmeal Muffins

Yield: 16 muffins

Ingredients

Streusel Topping:

• 3 Tbsp (42g) unsalted butter, room temp
• 3 Tbsp (17g) Renewal Mill Upcycled Oat Milk Flour
• 3 Tbsp (17g) rolled oats
• 3 Tbsp (34g) turbinado sugar*
• ¼ tsp ground cinnamon
• pinch of salt

Muffin Batter:

• 1 ¾ (210g) all-purpose flour
• 1 cup (90g) Renewal Mill Upcycled Oat Milk Flour
• 1 cup (90g) old-fashioned rolled oats
• 1 Tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ¾ cup (135g) turbinado sugar*
• 1 tsp ground cinnamon
• ½ tsp nutmeg, freshly ground
• ¼ tsp ground cardamom
• 2 large eggs, room temp
• ¼ cup (50g) vegetable oil
• 1 ½ cups (341g) plain whole milk yoghurt, room temp
• 1 tsp vanilla
• 1 cup (99g) grated carrots (2–3 carrots)
• ½ cup (57g) Lane Southern Orchards Georgia Pecan Halves, chopped
• ½ cup (75g) raisins
• optional: chia gel (Mix 2 Tbsp chia seeds with 4 Tbsp water. Let sit for 10 minutes.)

*If you don’t have turbinado sugar, you can use light brown sugar instead.

Directions

1. Heat oven to 350°F. Grease muffin wells or line with baking cups; set aside.
2. In a small bowl, mix together streusel topping ingredients with your fingers until it comes together and resembles wet sand. Set aside.
3. In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, turbinado sugar, and ground spices.
4. In a medium bowl, whisk together eggs, oil, yoghurt, vanilla, and (optional) chia gel until well combined. Mix in grated carrots.
5. In the centre of dry mixture, make a well, then pour in wet ingredients. Mix until just combined.
6. Fold in chopped pecans and raisins.
7. Divide batter evenly amongst 16 wells. Sprinkle with streusel topping.
8. Bake for about 30 minutes. Muffins are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
9. Allow muffins to cool for a few minutes, then remove from pan and serve warm or place on wire rack to cool completely.

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Adapted from: Vikalinka