ingredients:
wet
- 1.5 cups oat bran (organic if possible)
- 1/2 cup coconut sugar or maple sugar
- 2 tbsp ground flaxseed
- 1 cup water
- 1/2 cup milk of choice **used Tache Pistachio Milk
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1/2 cup grated carrots
- 1/4 cup chopped walnuts (sprouted if available) **used Lark Ellen Farms sprouted walnuts
- 1-2 tbsp maple syrup (optional)
dry
- 1 cup flour of choice **used Simple Mills grain-free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 2-3 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- pinch of salt

instructions:
1. In a large mixing bowl, mix the first section of ingredients together: oat bran, coconut sugar, flax meal, water, buttermilk, vanilla, maple syrup, carrots, and walnuts. Let this mixture sit and soak for 10 minutes.

2. Meanwhile, preheat the oven to 350 degrees. Get out the muffin pan and grease if necessary.

3. Stir dry ingredients into the wet, and stir until thoroughly combined — portion batter into muffin cups.

4. Bake for 20 minutes (mini muffins for 10-12), or until firm to the touch. Let cool at least slightly before eating.

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