Carrot and Apple Muffins GF Vegan

Hearty, wholesome muffins packed with grated carrots and apple, perfect for breakfast or a snack.

Ingredients

Wet Ingredients

• 1 1/2 tablespoons flaxseed meal
• 5 tablespoons water
• 1/4 cup flaxseed oil
• 1/3 cup mashed very ripe banana
• 1/4 cup agave nectar or maple syrup
• 1/2 cup unsweetened applesauce (or finely grated apple)
• 1/2 cup plain almond milk (unsweetened)

Dry Ingredients

• 1/2 cup brown sugar (or muscovado)
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1 heaping cup (packed) grated carrot
• 2/3 cup gluten-free rolled oats
• 1/2 cup almond meal
• 1 heaping cup gluten-free flour blend

Topping

• 1/4 cup raw walnuts, chopped (optional)

Instructions

• Preheat oven to 375°F (190°C). Prepare muffin tin with liners or lightly grease.

• Prepare flax eggs in a large mixing bowl by mixing (1 1/2 tablespoons) flaxseed meal and (5 tablespoons) water. Let rest for a few minutes until gelled.

• To the flax eggs, add (1/3 cup) mashed banana, (1/4 cup) agave or maple syrup, and (1/4 cup) flaxseed oil. Whisk to combine.

• Add (1/2 cup) applesauce, (1 1/2 teaspoons) baking soda, (1/2 teaspoon) salt, and (1/2 teaspoon) cinnamon. Whisk to combine.

• Add (1/2 cup) almond milk and stir.

• Add (1 heaping cup) grated carrot and stir.

• Add (2/3 cup) oats, (1/2 cup) almond meal, and (1 heaping cup) gluten-free flour blend. Stir until just combined.

• Divide batter evenly among 12 muffin tins, filling them all the way to the top. Top with (1/4 cup) crushed walnuts if using.

• Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn't feel too spongy — don't be afraid of over-baking! The GF blend takes longer to bake.

• Remove from oven and let set in the pan for 15 minutes. Then flip muffins on their sides (still in the pan) to let cool completely.

Notes

• If you try to unwrap them too quickly, they have a tendency to stick to the wrappers
• Once cooled, store in a covered container or bag at room temperature to keep fresh
• Freeze after a few days to keep fresh longer
• Use honey instead of agave/maple syrup if not strictly vegan