Looking for a breakfast treat that’s healthy, not too sweet and easy to make? Gluten and dairy free, these carrot muffins are just the right combination of sweet and savory. The muffins take a combination of some favorite pantry ingredients like applesauce, oats and nuts, and unites them with freshly grated carrots to create a delicious treat. The carrots provide a dose of both Vitamin A and Vitamin C. I’m not sure these delightful muffins will last very long, but you can store them in an airtight container for up to three days. Yum!
- 2 large eggs
- 1/4 cup extra-vigin olive oil
- 1/4 cup pure maple syrup
- 3/4 (scant) cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- big pinch Kosher or fine sea salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 2/3 cup rolled oats
- 1/2 cup finely ground almond flour
- 1 cup gluten-free flour blend or all-purpose flour
- 1 (heaping) cup freshly grated carrots
- 1/4 cup finely chopped walnuts optional
- Preheat the oven to 350 degrees F. Prepare a muffin tray with liners or lightly grease the tray. In a large bowl combine the eggs, oil, maple syrup, applesauce and almond milk. Whisk to combine the ingredients. Add the salt, baking soda, cinnamon and vanilla. Whisk to combine. Then add the oats, almond flour, gluten free flour (or other flour) and the shredded carrots. Whisk well to combine all the ingredients.
- Divide the batter evenly among 12 muffin cups, filling them all the way up to the top. Sprinkle the chopped walnuts over the top of the muffin batter. Bake for 25-30 minutes, or until golden brown and a toothpick or wooden skewer inserted into the center comes out clean. If the muffins aren't done but are getting too brown, place a piece of tin foil loosely over the top of the tray. Remove from oven and let the muffins set in the pan for 15-20 minutes. Once cooled, store in a covered container or freeze them.