- 6 tablespoons Pecans, plus additional for topping, if desired
- 2 cups Oat Flour, (208g)
- 1 tablespoon Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 8 tablespoons Water
- 4 tablespoons Coconut Oil, melted
- 8 teaspoons Baking Powder
- 1 cup Coconut Sugar
- 1 cup Crushed Pineapple, drained
- 2 teaspoons Pure Vanilla Extract
- 1 cup Carrot, grated
Preheat your oven to 400°F and spray a muffin tin with cooking spray.
Spread the pecans on a small baking sheet and toast until dark and “nutty” smelling, about 5 minutes. Roughly chop them and set aside.
In a medium bowl, whisk the flour, cinnamon, ginger, nutmeg and salt.
In a separate, large bowl, whisk the water, coconut oil and baking powder until frothy. Add in the coconut sugar, pineapple and vanilla and whisk until combined.
Add the flour mixture into the wet ingredients and whisk until mixed. Finally, stir in the carrots and the pecans.
Cover and refrigerate for 30 minutes.
Once chilled, fill 10 muffin cavities with the mixture, filling almost to the top. Sprinkle more pecans, if desired.
Bake at 400°F for 5 minutes, then lower the temperature to 375°F for another 11-15 minutes, or until a toothpick inserted in the center comes out clean.
Let cool COMPLETELY in the pan.