Carrot Apple Muffins
These wholesome vegan and gluten-free muffins are packed with freshly grated carrots, sweet apples, and ripe bananas for a naturally moist texture. Perfectly spiced with cinnamon and topped with crunchy walnuts, they make a satisfying breakfast or healthy snack. This easy one-bowl recipe yields tender, fluffy bakes that are perfect for meal prep and on-the-go mornings.
Instructions
- 1
In a large mixing bowl, whisk together flaxseed meal (1.5 tbsp) and water (4 tbsp). Let sit for 5 minutes to thicken. Preheat your oven to 190 C.
- 2
Grease a muffin tin or line with paper liners.
- 3
Add banana (0.33 cup), maple syrup (0.25 cup), and oil (0.25 cup) to the flax egg mixture and whisk well.
- 4
Stir in unsweetened applesauce (0.5 cup), brown sugar (0.5 cup), baking soda (1.5 tsp), sea salt (0.5 tsp), and ground cinnamon (0.5 tsp).
- 5
Pour in almond milk (0.5 cup) and stir to combine.
- 6
Fold in carrots, grated (1 heaping) followed by gluten free rolled oats (0.67 cup), almond meal (0.5 cup), and gluten free baking flour (1 heaping). Stir until just combined.
- 7
Fill the muffin cups to the top. Sprinkle the tops with walnuts (0.25 cup).
- 8
Bake for 32 minutes, or until golden brown and a toothpick comes out clean.
- 9
Let cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Per portion