Carrot Muffin

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)
  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 °F

  2. Prepare muffin tin with liners or lightly grease them
  3. To flax eggs add maple syrup, olive oil and whisk to combine
  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk
  5. Add milk, grated carrot, oats, almond meal, flour blend and stir
  6. Divide evenly among 6 muffin tins, and top with crushed walnuts
  7. Bake for 30-35 minutes, until deep golden brown
  8. Remove from oven and let cool in the pan for 15 minutes

  9. Once cooled, store in a covered container or bag at room temp to keep fresh