These Gluten-Free Carrot Walnut Muffins are a delicious and healthy treat, perfect for breakfast or as a snack. Made with rolled oats, carrots, and walnuts, they are packed with fiber and nutrients. Sweetened with erythritol, these muffins are also a great option for those looking to reduce their sugar intake.
Preparation Time: Approximately 35 minutes
Ingredients:
100g rolled oats (1 cup, gluten-free)
Pinch of salt
6g baking powder (1 1/4 teaspoons)
1/2 teaspoon cinnamon
2 eggs (Replacement: 3 tablespoons water + 3 teaspoons baking powder + 2 teaspoons vegetable oil)
50g erythritol/green sugar (4 tablespoons)
1 teaspoon vanilla extract
25g melted butter (1 3/4 tablespoons)
1 big carrot, grated (90g/3.2 oz)
50g chopped walnuts (1/2 cup)
Chopped nuts for decoration
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