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 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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© 2014 - Karen R. Hurd, Last Updated: June 16, 2014

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