These healthy carrot-orange muffins are great for breakfast or an on-the-go snack. They are only subtly sweet from the apple sauce and natural maple syrup, with a little kick from the orange zest and cinnamon. These healthy muffins are a great portable snack to bring with you on the go or to hold you over until your next meal. The use of a flax egg and oat flour makes these muffins both vegan and gluten-free friendly!
Ingredients
- 1 flax egg – 1 tablespoon of ground flaxseed + 3 tablespoons of water*
- 1 ripe banana, mashed
- 1/4 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 cup unsweetened apple sauce
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 2 cups carrot, grated
- 2 cups oat flour**
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 cup walnut pieces
- Extra walnuts & hemp seeds for topping (optional)
Notes
*Flax egg – this is a vegan replacement for a real egg
**Oat flour – if you can’t find oat flour in store, it is super easy to make at home… just add raw oats to a food processor or high speed blender and blend on high until the oats turn into a powder/flour consistency
Directions
- Preheat oven to 350°F
- Line 9 cup muffin tray with muffin liners/wrappers
- Make your flax egg – in a small dish combine the ground flaxseed and water. Let sit for 15 minutes. The mixture will thicken and become goopy.
- In a small dish, melt the coconut oil in the microwave or stovetop until fully liquid
- In medium sized bowl combine the melted oil, mashed banana, apple sauce, orange zest, vanilla and grated carrot
- In a large bowl – mix together the dry ingredients: oat flour, salt, cinnamon, baking soda, baking powder and walnuts. Mix until well combined.
- Add the wet ingredients into the bowl with the dry ingredients and mix to combine
- Add batter to a food processor or high speed blender and blend for 30-45 seconds until the batter consistency turns smooth
- Evenly distribute the batter into the lined baking muffin pan. Top with hemp seeds and a few walnut pieces.
- Bake for 30 minutes, cool on a cooling rack and enjoy!