1-Bowl Carrot Apple Muffins
- 1.5 Tbsp flaxseed meal
- 4 Tbsp water
- 0.33 cup mashed banana
- 0.25 cup agave or maple syrup
- 0.25 cup olive oil
- 0.5 cup unsweetened applesauce
- 0.5 cup brown sugar
- 1.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp cinnamon
- 0.5 cup almond milk
- 1 heaping cup grated carrot
- 0.67 cup oats
- 0.5 cup almond meal
- 1 heaping cup gluten-free flour blend
- 0.25 cup walnuts (optional)
- 1 large mixing bowl
- 1 muffin tin
- 1 liners
- 1 whisk
- 1 toothpick
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes. Preheat oven to 375°F (190 C).
Prepare muffin tin with liners or lightly grease them.
To the flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
Next add unsweetened 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 up to the top, and top with crushed walnuts (optional).
Bake for 32 to 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, so don’t be afraid of over baking! The gluten-free 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.