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There is something comforting about having a warm breakfast. Maybe it’s the anticipation while waiting for something to bake, or that the act of baking seems like an invitation to take a minute and enjoy the flavours. Either way these apple and carrot muffins hit the spot every time. You would never know that they are gluten free and vegan. The apple comes through and the maple, cinnamon combination is dessert worthy.

Apple and Carrot Muffins
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Apple and Carrot Muffins

Course: BreakfastCuisine: VeganDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Ingredients

  • 1 chia egg (1 1/2 Tbsp chia seeds mixed with 2 1/2 Tbsp water)

  • 1 mashed ripe banana

  • 3/4 cups of apple sauce

  • 1/4 cup of maple syrup

  • 1/2 tsp salt

  • 1 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1 large carrot grated

  • 1 apple finely chopped

  • 2/3 cup of rolled oats

  • 1/2 cup of almond flour

  • 1 cup of flour (We use a combination of oat and coconut but you can use regular flour if you prefer)

  • 1/4 cup of walnuts chopped

Directions

  • Preheat the oven to 375° F.
  • Prepare the chia egg and set aside.
  • Combine all the dry ingredients in a large mixing bowl.
  • Add the banana, syrup, apple sauce and chia egg to the bowl and mix/mash well.
  • Divide the batter into 12 small muffin cups and bake for 25 minutes.
  • Let cool before removing from tins and enjoy.

Notes

    Apple and Carrot Muffins
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