Bean Flour Carrot Muffins
| 1 cup safflower or walnut oil | |
| 3 eggs | |
| 1 1/2 cups sifted garbanzo bean flour | |
| 1/2 cup oat bran | |
| 1 tsp. baking soda | |
| 1 tsp. allspice | |
| 1/2 tsp. nutmeg | |
| 1/2 tsp. salt | |
| 1 1/2 tsp. vanilla | |
| 3 1/2 cups coarsely chopped or grated carrots | |
| 1 cup coarsely chopped walnuts or pecans |
Grease and flour muffin tins or use cupcake papers. Spray inside of papers with oil. Mix oil and eggs in a large bowl with a mixer. Beat in remaining ingredients, except carrots and nuts. Place carrots into a food processor and pulse until finely chopped. Stir carrots and nuts into muffin mixture. Fill muffin tins or papers 3/4 full.
Bake at 350º for 30-35 minutes, until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Makes 24 muffins