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Carrot and Apple Muffins

Carrot Oat Muffins with Applesauce and Walnuts

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Servings: 12 muffins
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup pure maple syrup
  • 3/4 (scant) cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 1/4 teaspoon Kosher 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 all-purpose flour I like Bob's Red Mill GF Flour
  • 1 (heaping) cup freshly grated carrots
  • 1/4 cup finely chopped walnuts optional

Method
 

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease the pan. In a large bowl, whisk together the eggs, oil, maple syrup, applesauce and almond milk until well combined. Add the salt, baking soda, cinnamon and vanilla and whisk again. Stir in the oats, almond flour, gluten-free flour and grated carrots, mixing until the batter is evenly combined.
  2. Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle the chopped walnuts over the batter. Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. If the tops are browning too quickly before the muffins are fully baked, loosely tent the pan with foil. Remove from the oven and let the muffins cool in the pan for 15 to 20 minutes. Once completely cooled, store in a covered container or freeze to enjoy later.