Name: Carrot Apple Muffins
Prep time: 14 min
Cook time: 32 min
Total time: 47 min
Yield: 12 servings
Ingredients: 1.5 tbsp flaxseed meal (to make flax egg); 4 tbsp water (to make flax egg); 0.25 cup oil (olive oil); 0.33 cup banana (mashed very ripe); 0.25 cup maple syrup; 0.5 cup unsweetened applesauce; 0.5 cup brown sugar; 0.5 tsp sea salt; 1.5 tsp baking soda; 0.5 tsp ground cinnamon; 0.5 cup almond milk (plain unsweetened); 1 heaping carrots, grated (packed); 0.67 cup gluten free rolled oats; 0.5 cup almond meal; 1 heaping gluten free baking flour (blend); 0.25 cup walnuts (raw, chopped)

Instructions

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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.