Carrot Cake Muffins
Updated: Aug 20, 2018
1½ cups oat flour
1 cup almond flour or meal
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1 tbsp ground cinnamon
1 tsp vinegar
1 flax egg (1 tbsp flax meal +3 tbsp water)
1 banana, peeled and mashed
1/4 cup maple syrup + 4 drops stevia
1 cup almond or coconut milk
1½ tsp vanilla extract
1½ cups shredded carrots
Chopped dates or raisins
Chopped nuts (I used walnuts)
Heat oven to 350 degrees.
Make your flax egg and let sit
In a bowl, add the dry ingredients and whisk to combine.
In a separate bowl mix together the flax egg, banana, maple syrup, stevia, plant milk, vinegar, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until combined.
Fold in the carrots.
Mix in chopped nuts or dates if using
Line a cupcake pan with liners and fill until ¾ full.
If you love cinnamon like me, sprinkle extra cinnamon on top of each muffin (optional)
Bake for 25ish minutes or until a knife or toothpick inserted in the center comes out clean.
Let cool and enjoy!
This can easily make 15-18 muffins. I decided to make 12 muffins, then used the leftover batter to make a Belgian waffle. Both are super delicious, but I do like the muffins a bit better!
I did use a little coconut oil on the waffle maker before making the waffle
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