1-Bowl Carrot Apple Muffins

🥘 Ingredients

• flaxseed meal 1 ½ Tbsp
• water 4 Tbsp
• mashed banana 0.33 cup
• agave or maple syrup ¼ cup
• olive oil ¼ cup
• unsweetened applesauce ½ cup
• brown sugar ½ cup
• baking soda 1 ½ tsp
• salt ½ tsp
• cinnamon ½ tsp
• almond milk ½ cup
• grated carrot 1 heaping cup
• oats 0.67 cup
• almond meal ½ cup
• gluten-free flour blend 1 heaping cup
• walnuts (optional) ¼ cup

1. 1

   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).
2. 2

   Prepare muffin tin with liners or lightly grease them.
3. 3

   To the flax eggs, add mashed banana , agave or maple syrup , olive oil and whisk to combine.
4. 4

   Next add unsweetened applesauce , brown sugar , baking soda , salt , cinnamon , and whisk to combine.
5. 5

   Add almond milk and stir.
6. 6

   Add grated carrot and stir.
7. 7

   Add oats , almond meal , and gluten-free flour blend and stir.
8. 8

   Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional) .
9. 9

   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.
10. 10

    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.
11. 11

    If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
12. 12

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