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Spiced carrot and oat muffins

These spiced carrot and oat muffins can be baked in an air fryer or in the oven. They have no added sugar and need only a little oil, as the carrots and the fruits provide enough sweetness and moisture. For a vegan version use flax-eggs. Serve them with your morning coffee or afternoon tea.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup whole wheat flour
  • ½ cup rolled oats
  • 1 teaspoon of ground ginger
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 bananas mashed
  • 1 Tbsp of maple syrup
  • 2 small eggs
  • ⅓ cup of oil
  • 2 medium carrots grated
  • ½ cup plant based milk
  • ½ cup of chopped dates and raisins

Method
 

  1. If you’re using an oven, preheat it to 190°C.
  2. Mix the flour, oats, ginger, cinnamon and baking powder in a bowl.
  3. In another bowl mash the bananas, then add the eggs, oil, maple syrup, grated carrots and plant based milk.
  4. Gradually fold in the oat mixture. When it’s combined, add the chopped dates and raisins.
  5. If the mixture is too thick, add more milk.
  6. Spoon the mixture into silicon muffin cases then put them in an air fryer and set it to bake. Bake them for 15-20 minutes.
  7. Alternatively, put the muffins onto a baking sheet and bake them in the oven for 25 minutes until golden.
  8. Let them cool, then enjoy.