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

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

  2. 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.

  3. 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.

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

  5. Add (1/2 cup) almond milk and stir.

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

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

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

  9. 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.

  10. 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
Cook: 32-36 min Servings: 12 muffins