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.
Cook Time:50 min
- 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)
Preheat oven to 375˚ F and prepare muffin tin with liners or lightly grease them.
To mashed banana, add egg, maple syrup and olive oil. Whisk to combine.
Stir in apple, brown sugar, salt, baking soda and cinnamon.
Add almond milk and stir.
Stir in grated carrot, oats, almond meal and flour.
Divide evenly among 12 muffin cups, filling them to the top. Top with walnuts (optional).
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.
Store in a covered container at room temp for 5 days. Can freeze.
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