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Dessert for 12

Carrot Apple Muffins

These one-bowl muffins blend carrot, applesauce, banana, oats, and cinnamon before baking until tender.

$0.28per serving $
47 minstart to table
12servings

AmericanVegetarianDairy-freeKid-friendlyBudgetDessertsBack to schoolFall

Ingredients

  • 1 1/2 tbsp flaxseed meal
  • 4 tbsp water
  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk
  • 1 heaping cup grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (optional)

Steps

  1. Heat the oven to 350 F and line a 12-cup muffin pan.
  2. Whisk the flaxseed meal and water in a large bowl, then rest for 5 minutes.
  3. Stir in the olive oil, banana, agave, applesauce, brown sugar, salt, almond milk, and cinnamon.
  4. Mix in the baking soda, carrot, oats, almond meal, and flour until just combined, then fold in the walnuts.
  5. Divide the batter among the muffin cups and bake for 20 to 22 minutes.
  6. Cool the muffins in the pan for 10 minutes before removing them.

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