Carrot Apple Muffins (dairy, gluten free)

We recently had to pack up and travel for a weekend soccer tournament.  I knew that breakfast options would be very limited for us and I wanted to take some nutritious items to keep my boy fueled up for two long days of soccer. Okay, I guess I wanted to make sure I had something to eat too!  We love muffins and the minimalist baker has so many great recipes that I knew these would be a hit. Every recipe I have tried from her site has been a huge success.  That is pretty incredible and it gives me a lot of confidence when I find something like this.  The muffins were extremely moist and very filling.  It makes about 12-14 muffins.


Ingredients:

2 eggs

1/4 cup olive oil

1/3 cup mashed very ripe banana

1/4 cup agave nectar or maple syrup (or honey if not vegan)

1/2 cup unsweetened applesauce or 1 sweet apple, finely grated

1/2 cup coconut sugar

1/2 tsp sea salt

1.5 tsp baking soda

1/2 tsp ground cinnamon

1/2 cup plain almond milk, unsweetened

1 heaping cup (packed) grated carrot

2/3 cup gluten free rolled oats

1/2 cup almond meal

1 cup + 2 Tbsp gluten free flour blend ( I used King Arthur Flour)

1/4 cup raw walnuts (chopped) for topping- optional

Directions:

1. Prepare eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
2. Prepare muffin tin with liners or lightly grease them.
3. In the bowl with the eggs, add the mashed banana, agave or maple syrup, olive oil 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 meal, gluten free flour blend 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, so don’t be afraid of over baking! The GF blend just takes longer to bake.
10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh

http://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf/