Ingredients
- 6 tablespoons pecans plus additional for topping
- 2 cups oat flour 6.8 ounces/190 grams
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 tablespoons water
- 4 tablespoons coconut oil melted
- 8 teaspoons baking powder
- 1 cup coconut sugar
- 1 cup crushed pineapple drained
- 2 teaspoons pure vanilla extract
- 1 cup carrot grated
Instructions
- Preheat oven to 400°F and spray a muffin tin with cooking spray.
- Spread the pecans on a small baking sheet. Toast in the oven until dark and nutty smelling, about 5 minutes. Roughly chop them and set aside.
- In a medium bowl, whisk together the oat flour, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, whisk together the water, coconut oil, and baking powder until frothy. Add the coconut sugar, pineapple, and vanilla extract. Whisk until combined.
- Add the flour mixture to the wet mixture and whisk until mixed. Stir in the carrots and toasted pecans.
- Cover and refrigerate for 30 minutes.
- Once chilled, fill 10 muffin cups almost to the top with the mixture. Sprinkle pecans on top, if desired.
- Bake for 5 minutes at 400°F. Lower oven temperature to 375°F and bake for another 11-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan. Invert pan to remove muffins. Serve immediately.