Carrot Muffin
Carrot Muffin
- 1 1/2 flax eggs
- 1 tbsp chia seeds
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup brown sugar
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup oat milk
- 1 heaping cup grated carrot
- 2/3 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup gluten free flour blend
- 1/4 cup raw walnuts (chopped for topping)
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Prepare flax eggs in a large mixing bowl and preheat oven to 375 °F
- Prepare muffin tin with liners or lightly grease them
- To flax eggs add maple syrup, olive oil and whisk to combine
- Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk
- Add milk, grated carrot, oats, almond meal, flour blend and stir
- Divide evenly among 6 muffin tins, and top with crushed walnuts
- Bake for 30-35 minutes, until deep golden brown
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Remove from oven and let cool in the pan for 15 minutes
- Once cooled, store in a covered container or bag at room temp to keep fresh