1¾ cup (155g) rolled oats
1 cup (120g) flour
½ cup (100g) sugar, or equivalent sugar substitute
1 tablespoon (7ml) baking powder
¼ teaspoon (1ml) nutmeg
2⅓ (350g) cups shredded carrots
⅔ (160ml) cup fat-free milk
2 garlic cloves, finely chopped
2 tablespoons (30ml) fat-free sour cream
¼ cup (60ml) egg whites, lightly beaten
Line muffin pan with papers or spritz with non-stick spray.
In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg. In a separate bowl, mix together carrots, milk, sour cream, and egg white.
Blend together dry and wet ingredients. Fill each muffin cup a little over half full. Bake at 350 degrees F (175C) for 20 minutes.
A toothpick or fork inserted in center should come out clean when muffins are done.