bake, Uncategorized

Carrot Muffins

Healthy snacks are great to have on hand for yourself or for the kids, especially during the the festive season. Try these healthy Carrot Muffins to bring to the table this Christmas.

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1 1/2 batches flax eggs*
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup agave nectar or maple syrup
1/2 cup unsweetened applesauce or finely grated apple
1/2 cup brown sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup plain almond milk, unsweetened
1 heaping cup grated carrot
2/3 cup gluten-free rolled oats
1/2 cup almond meal
1 heaping cup gluten-free flour blend
1/4 cup raw walnuts (topping)

Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Prepare muffin tin with liners or lightly grease them.
To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
Next add 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 32-36 minutes, or until deep golden brown and a toothpick inserted into the centre comes out clean.
Remove from oven and let set in the pan for 15 minutes.
Once cooled, store in a covered container.

*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs

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