Bean Flour Carrot Muffins
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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.
Bake at 350° for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool on a wire rack. Makes 24 muffins.