Carrot Apple Muffins

Written By Mary Beth Johnson

ONE BOWL CARROT APPLE MUFFINS | Vegan + GF

 Serves twelve

  •  1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water, whisked) 

  •  1/4 cup olive oil

  •  1/3 cup mashed very ripe banana

  •  1/4 cup agave nectar or maple syrup (or honey if not vegan)

  •  1/2 cup unsweetened applesauce or 1 sweet apple, finely grated

  •  1/2 cup brown sugar or sub muscavado 

  •  1/2 tsp sea salt

  •  1.5 tsp baking soda

  •  1/2 tsp ground cinnamon

  •  1/2 cup plain almond milk, unsweetened

  •  1 heaping cup (packed) grated carrot

  •  2/3 cup gluten free rolled oats 

  •  1/2 cup almond meal

  •  1 cup + 2 Tbsp gluten free flour blend (see notes, or I used all-purpose flour)

  •  1/4 cup raw walnuts (chopped) for topping 

INSTRUCTIONS:

Prepare flax eggs in a large mixing bowl by whisking vigorously and getting a “gelled” consistency like eggs. Preheat oven to 375. Prepare muffin tin with liners or lightly grease them. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. Add almond milk and stir. Add grated carrot and stir. Add oats, almond meal, gluten free flour blend and stir.

Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional, but so good!). 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 spongey, so don’t be afraid of over baking! If using the GF blend, it just takes longer to bake. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely. 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 temp to keep fresh (ours stayed fresh for two days and then they were gone). Freeze after that to keep fresh. 

 SEE ADDITIONAL NOTES:

*Gluten free flour blend: 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour, 1/4 tsp xanthan gum.

*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness. 

Recipe Source: Minimalist Baker

Mary Beth Johnson
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