Vegan, gluten-free carrot muffins loaded with fruit and veggies. They are super moist and full of flavor, healthy and the best is they can be made in one bowl.
Perfect for on-the-go breakfast and in-between snacking.
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly: 1 Month
Does it keep ? 3/4 Days
1 1/2 batches flax eggs
1/4 cup of coconut oil
1/3 cup mashed very ripe banana
1/2 cup agave nectar or maple syrup (can do honey if not vegan) 1/2 cup of unsweetened applesauce
1/2 cup coconut sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup plain almond milk
1 heaping cup of grated carrot
2/1 cup of gluten-free rolled oats
1/2 cup of almond meal / coconut flour
1 heaping cup gluten-free flour blend
1/4 cup raw walnuts (chopped for topping)
Prepare flax eggs in a large mixing bowl and preheat oven to 190 C
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, and gluten-free flour blend and stir.
Divide evenly among 12 muffin tins, filling them all the way to the top, and top with crushed walnuts (optional)
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 overbaking! The GF blend 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. Freeze after that to keep fresh.
Use 1 1/2 Tbsp (10g) flaxseed meal plus 4 Tbsp (60ml) water to make 1 1/2 flax eggs.
You can sub 1 sweet apple in place of 1/2 cup applesauce.
If baking in a loaf pan or cake pan (8x8), bake for 4 minutes - 1 hour and check every 5 minutes thereafter for doneness.
Nutrition (Information is a rough estimate)
Serving 1 muffin
Carbohydrates 30 g
Protein 3.5 g
Fat 8.5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 255 mg
Fibre 3.5 g
Sugar 14 g