Ingredients
Units
Scale
Ingredients
- 1 1/2 cups spelt flour
- 1/4 cup rolled oats
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1/3 cup extra virgin olive oil
- 1/3 cup freshly squeezed orange juice (about 1 to 2 medium oranges)
- 1/3 cup unsweetened almond milk
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla powder (or extract)
- 1/2 tablespoon orange zest (from about 1 medium orange)
- 1 grated carrot
- 1/4 cup chopped almonds (optional)
Instructions
Instructions
- Preheat the oven to 375ºF. Line a muffin pan with liners and set aside.
- Whisk together the spelt flour, rolled oats, baking powder, salt and cinnamon in a medium bowl.
- In another medium bowl, whisk together the egg, olive oil, orange juice, almond milk, maple syrup, vanilla and orange zest. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the carrot.
- Scoop the batter into the prepared muffin tins, filling each about ¾ full. Sprinkle the tops of the muffins with chopped almonds, if desired.
- Bake for about 16 to 19 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 5 minutes, then remove the muffins to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 17 minutes