150g very finely chopped (riced) carrots
30g light tasting oil (eg sunflower, canola)
45g light brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
pinch of salt
100g wholewheat flour
20g quick oats
1/2 tsp baking soda
1 tsp baking powder
Pre-heat oven at 350F/175C.
Whisk together “wet” ingredients: carrots, oil, sugar, egg, vanilla and spices. Set aside.
Mix all the “dry” ingredients in a separate bowl. Reserve
Set up a muffin pan with 5 baking paper cups.
Mix the content of the dry bowl into the wet bowl and DO NOT MIX STRONGLY. Since we want the least amount of gluten development possible, use a silicon spatula to gently mix everything until all the flour is hydrated but not over mixed.
Bake for 15-20 minutes.
