Vegan Carrot Apple Muffins
Ingredient List
Carrot Apple Muffins
½ cup unsweetened apple sauce
1 banana, smashed
1 c organic whole wheat flour
1 c Almond flour
½ c coconut sugar
¾ t Baking soda
1 T ground flaxseed
¾ t Cinnamon
¾ c (3 oz) shredded carrots, well scrubbed, peel on
¾ c (3 oz) shredded apple, well scrubbed, peel on
¼ c Coarsely chopped walnuts or pecans
½ cup unsweetened apple sauce
1 banana, smashed
1 c organic whole wheat flour
1 c Almond flour
½ c coconut sugar
¾ t Baking soda
1 T ground flaxseed
¾ t Cinnamon
¾ c (3 oz) shredded carrots, well scrubbed, peel on
¾ c (3 oz) shredded apple, well scrubbed, peel on
¼ c Coarsely chopped walnuts or pecans
Directions
Preheat oven to 375°F. Spray 12 (2 1/2 in) muffin-pan cups with non-stick spray.
Combine applesauce and banana in small bowl. In separate bowl, combine both flours, sugar, baking soda, flaxseed and cinnamon. Slowly stir applesauce mixture into dry ingredients. Add apples and carrots, stir to combine. Add nuts. Batter will be very thick. Divide batter evenly into muffin pan with spoon. Bake 18-20 minutes or until golden brown. Let set 10 minutes. Carefully remove from pan.
**For Gluten Free, replace with almond flour or Bob’s Red Mill 1 to 1 Baking Flour
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- Smoothies
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