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Bean Flour Carrot Muffins
Picture
1 cup safflower or walnut oil
3 eggs
1 ½ cups sifted garbanzo bean flour
½ cup oat bran
1 tsp. baking soda
1 tsp. allspice
½ tsp. nutmeg
½ tsp. salt
1 ½ tsp. vanilla
3 ½ 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 ¾ full.
 
Bake at 350° for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool on a wire rack. Makes 24 muffins.
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