Happy National Muffin Day! It’s a thing. Really.
These muffins are great to have on hand as a quick breakfast on those early mornings. I like to freeze them and then just pull out however we need to thaw overnight (if I’m prepared like that) or nuke them for a minute (if I’m feeling like my normal fly-by-the-seat-of-my-pants kinda gal).
Ingredients:
- 2 eggs
- 1/4 cup coconut oil
- 1/3 cup mashed banana
- 1/4 cup maple syrup
- 2 finely grated apples
- 1/2 cup brown cane sugar
- 1/2 tsp sea salt
- 1.5 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup almond milk
- 1 heaping cup (packed) grated carrots
- 2/3 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 cup + 2 Tbsp gluten-free flour blend
- (optional) 1/4 cup chopped walnuts for topping
Directions:
- Preheat oven to 375 degrees.
- Prepare muffin tin with liners or slightly grease them.
- Whisk together eggs, banana, syrup, and oil.
- Add applesauce, brown sugar, baking soda, salt, cinnamon and whisk.
- Add almond milk and stir.
- Add grated carrots and stir.
- Add oats, almond meal, gluten-free flour blend and stir.
- Divide evenly among 12 muffin tins, filling them all the way to the top, and top with crushed walnuts if desired.
- Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted comes out clean. (Note: GF blend takes a little longer to bake.)
- Remove from oven and let set in the pan for 15 minutes to let cool completely.
