Carrot and Apple Muffins
Servings
12muffins
Servings
12muffins
Ingredients
Instructions
  1. 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.
  2. 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.