Bean Flour Carrot Muffins
|1 cup safflower or walnut oil|
|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 350° for 30-35 minutes, until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Makes 24 muffins.