Carrot & Apple Muffins
These delicious muffins could be served for dessert or breakfast! And why not add a serving of vegetables to this tasty treat.
Serves:
8-12Cook Time:
50 minINGREDIENTS
- ⅓ cup mashed very ripe banana
- 1 egg
- ¼ cup maple syrup or honey
- ½ cup olive oil
- 1 sweet apple, finely grated
- ½ cup brown sugar
- ½ tsp sea salt
- 1½ teaspoon baking soda
- ½ tsp ground cinnamon
- ½ cup plain almond milk, unsweetened (or regular milk)
- 1 heaping cup (packed) grated carrot
- 2/3 cup rolled plain oats
- ½ cup almond meal
- 1 cup + 2 Tbsp all-purpose flour
- ¼ c raw walnuts, chopped (optional)
DIRECTIONS
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Preheat oven to 375˚ F and prepare muffin tin with liners or lightly grease them.
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To mashed banana, add egg, maple syrup and olive oil. Whisk to combine.
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Stir in apple, brown sugar, salt, baking soda and cinnamon.
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Add almond milk and stir.
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Stir in grated carrot, oats, almond meal and flour.
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Divide evenly among 12 muffin cups, filling them to the top. Top with walnuts (optional).
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Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let sit for 15 minutes. Flip muffins on their sides in the pan to let cool completely.
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Store in a covered container at room temp for 5 days. Can freeze.
NUTRITIONAL INFORMATION
Nutrition Information: Serving size = 1 muffin Calories: 203 Fat: 8.5g Saturated Fat: 1g Carbohydrates: 30g Sugars: 14g Sodium: 255mg Fiber: 3.5g Protein: 3.5g
Recipe adapted from www.minimalistbaker.com