Carrot and Oat Bran Muffins

Ingredient List

1/4 cup gluten-free All-Purpose Flour
3/4 cup Oat Bran
1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Sea Salt
1 Egg
1 cup Unsweetened Applesauce
2 tbsp Coconut Oil (melted)
1 Carrot (medium, shredded)
1 tsp Vanilla Extract
1/2 cup Walnuts (chopped)

Directions

Preheat the oven to 375ºF and line a muffin tray with liners or use a silicone muffin tray.
In a large bowl, combine the flour, oat bran, baking soda, cinnamon, and salt and whisk well.
In a separate medium bowl, add egg, the applesauce, coconut oil, carrot, and vanilla. Mix well to combine.
Pour the wet ingredients into the dry and stir until just combined. Fold in the walnuts. Fill each muffin liner 3/4 full and place in the oven to bake for 20 to 25 minutes, until cooked through and a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a cooling rack. Enjoy!