Carrot-Apple Muffins
Why I Love This Recipe
FEATURING: Carrots.
Vegan carrot muffins loaded with fruit and veggies. Super moist and flavorful, healthy! Perfect for on-the-go breakfast and snacking. For Gluten-Free version, check out Minimalist Baker’s version: https://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf/
*** NOTE: If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.
Ingredients You'll Need
1 Tablespoon flax seeds mixed in blender with 3 Tablespoons of water (or equivalent of 1 egg)
1/3 cup mashed very ripe banana
1/4 cup maple syrup
1/4 cup oil (I tend to use neutral tasting oil such as sunflower or safflower)
1/2 cup unsweetened applesauce (or 1 sweet apple, finely grated)
1/2 cup brown sugar
1 heaping cup (packed) grated carrot
2/3 cup rolled oats
1 1/2 cup unbleached white flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 cup soy or almond milk, unsweetened
1/4 cup raw walnuts (chopped) for topping (optional- I use pumpkin seeds instead when I make this for school or day camp for kids to avoid allergens)
Directions
Preheat oven to 375 degrees F (190 C).
Prepare muffin tin with liners or lightly grease them.
In a large bowl, add the flax seeds blended with water. To flax seed mixture, add mashed banana, maple syrup, oil and whisk to combine.
Next add applesauce, brown sugar, and whisk to combine.
Add grated carrot and stir.
In a small bowl, add the oats, flour, baking soda, salt, and cinnamon. Stir.
Add the dry ingredients from the small bowl (flour, etc.) to the wet ingredients of the larger bowl. Slowly add the “milk" while stirring.
Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
Bake for 30-35 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 over baking!
Remove from oven and let set in the pan for 15 minutes or more to let cool.
Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
