Carrot Apple Muffins
Ingredients
The batter
-
1 ½
Tbsp
flaxseed meal
-
4
Tbsp
water
-
¼
cup
olive oil
-
⅓
cup
mashed very ripe banana
-
¼
cup
agave nectar or maple syrup
-
½
cup
unsweetened applesauce
-
½
cup
brown sugar
-
½
tsp
sea salt
-
1 ½
tsp
baking soda
-
½
tsp
ground cinnamon
-
½
cup
plain almond milk
-
1
cup
grated carrot
-
⅔
cup
gluten-free rolled oats
-
½
cup
almond meal
-
1
cup
gluten-free flour blend
The topping
-
¼
cup
raw walnuts (chopped)
Instructions
- Prepare the flax eggs by mixing flaxseed meal and water, then let it rest.
- Preheat the oven to 375°F (190°C) and prepare the muffin tin with liners or grease it.
- In a large mixing bowl, combine the flax eggs, mashed banana, agave or maple syrup, and olive oil, whisking to combine.
- Add the applesauce, brown sugar, baking soda, salt, and cinnamon, and whisk again.
- Stir in the almond milk, then add the grated carrot and mix well.
- Fold in the oats, almond meal, and gluten-free flour blend until just combined.
- Divide the batter evenly among the muffin tins, filling them to the top, and sprinkle with chopped walnuts if desired.
- Bake for 32-36 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool in the pan for 15 minutes, then transfer them to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
203
Total fat
8.5g
Total carbohydrates
30g
Total protein
3.5g
Sodium
255mg
Cholesterol
0mg
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