Vegan Gluten-free Carrot Apple Oatmeal Muffins

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Recently my flatmates made some super yummy, sweet, fluffy...

HEALTHY VEGAN GLUTEN-FREE MUFFINS

adapted from John & Dana @minimalistbaker 

Preparation time: 45 mins
Main ingredients: oats, carrot, apple
difficulty level: easy
makes: 12 muffins
suitable for: vegan, lactose-free, gluten-free, and delicious "even so"


Ingredients

1 1/2 flax eggs
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup agave nectar or maple syrup (we used honey)
1 sweet apple, finely grated
1/2 cup raw cane sugar (or less! it's really sweet enough already...) *
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup plain almond or other plant-based milk (we used oat and soy milk)
1 heaping cup (packed) grated carrot
1 2/3 cup + 2 tbsp gluten free rolled oats
1/2 cup almond meal

Also: 1/4 cup raw walnuts (chopped) for topping

* we actually made these muffins again a month later, and this time omitted the sugar completely. It was extremely tasty and still sweet enough!



Instructions

Preheat oven to 375°F or 190°C.
Prepare flax eggs (here's how) in a large mixing bowl - don't skip this! It replaces the eggs in non-vegan recipes. If you omit them, the muffins won't be as nice and fluffy! 

Prepare muffin tin with liners or lightly grease them. To the flax eggs add your mashed banana, agave or maple syrup or honey, olive oil and whisk to combine. Next add your apple (or use applesauce!), raw cane sugar*, baking soda, salt, cinnamon, and whisk to combine. Add your plant-based milk and stir. Add grated carrot and stir. Add oats and almond meal, and stir. 

Divide the dough evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts or other nuts (optional). 
Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn't feel too spongey, so don't be afraid of over baking! Because of all the moist ingredients (banana, carrot, apple), it will take a little longer to bake. 

When lightly golden brown, remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers. Once cooled, store in a covered container or bag at room temp to keep fresh.

Makes for a great snack, dessert or even breakfast in my case :) Oh and it's also a great recipe for Easter! Because of the carrots and all. And it's really sweet and delicious. If you're not a big fan of carrots - mine didn't taste like carrot at all!


Other Easterly posts:

http://be-alice.blogspot.com/2014/04/diy-bunny-biscuits-easter-eggs.html
DIY Bunny Biscuits + Easter Eggs (raw vegan & gluten-free)
http://be-alice.blogspot.com/2014/04/diy-little-ladybugs.html
DIY Ladybugs (recycling walnut shells)
http://be-alice.blogspot.com/2014/04/diy-sleepy-bunny-bags.html
DIY Sleepy Bunny Bags
http://be-alice.blogspot.com/2014/04/easter-buns.html
Homemade Easter Buns
http://be-alice.blogspot.com/2015/03/diy-pom-pom-bunny-for-easter.html
DIY Pom Pom Bunny



Maisy



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Maisy



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