gluten free carrot muffins

Food Friday: Carrot Apple Muffins

muffin.jpg

Working from home this week I wanted something healthy but hearty to grab as a snack. These muffins were the perfect choice and very easy to make. They are gluten free, dairy free and egg free (if you are looking for any of that!), made in one bowl and found on one of my favourite food blogs - minimalistbaker.com. The hubby likes them as well which is a win.

January is usually used as a reset month for many. I like to look at it as time to refuel and a time to examine how balanced my food choices are, not a time to limit or starve myself. These muffins are a great balanced snack.

Ingredients:

  • 1.5 tbsp ground flax seed + 4 tbsp warm water

  • 1/4 cup olive oil

  • 1/3 cup mashed ripe banana (about 1 banana)

  • 1/4 cup maple syrup

  • 1/2 cup unsweetened applesauce (or finely grated apple)

  • 1/2 cup brown sugar

  • 1/2 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/2 cup unsweetened non-dairy milk (I used soy)

  • 1 heaping cup (packed) grated carrot (finely grated)

  • 2/3 cup gluten-free rolled oats

  • 1/2 cup almond flour/almond meal

  • 1 heaping cup gluten free flour (don’t forget the xanthum gum if required)

  • 1/4 cup raw walnuts (chopped)

  • 1/4 cup raisins (optional)

Directions:

  1. Mix ground flax seed and water together in a small cup and let sit to create “flax eggs” - a slightly goopy texture.

  2. Preheat oven to 375F and prepare muffin tin with liners (or lightly grease them).

  3. Add flax egg mixture, mashed banana, maple syrup and olive oil to a large mixing bowl and whisk to combine.

  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.

  5. Add almond milk and stir.

  6. Add grated carrot and stir.

  7. Add oats, almond flour/meal, and gluten-free flour blend and stir. Add raisins here if using and stir.

  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).

  9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey. Better to over-bake than under-bake to make sure the centre is cooked through.

  10. Remove from oven and let them set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely. (If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.)

  11. Once cooled, store in a container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Enjoy!

In health & happiness,

Dr. Karen