Vegan, gluten-free carrot cake muffins loaded with fruit and veggies. Super moist and flavourful and healthier than those usual cake shop options! Perfect for on-the-go breakfast and snacking.
1 1/2 flax eggs
1/4 cup coconut oil
1/3 cup mashed ripe banana
1/4 cup date syrup or coconut sugar
1/2 cup unsweetened applesauce or 1 grated apple
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup almond milk, unsweetened
1 heaped cup grated carrot
2/3 cup gluten-free rolled oats
1/2 cup almond meal
1 cup + 2 Tbsp buckwheat flour (or any other gluten free alternative)
1/4 cup raw walnuts (chopped) for topping
Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Prepare muffin tin with liners or lightly grease them.
Add the mashed banana, syrup and oil the flax egg to the bowl and whisk to combine. Next add applesauce, baking soda, salt, cinnamon, and whisk to combine. Add the almond milk and grated carrot and mix. Add oats, almond meal, and gluten-free flour blend and stir.
Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
Bake for approx 30-35 minutes, or until deep golden brown and a toothpick inserted into the centre comes out clean.
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.
Once cooled, store in a covered container or bag at room temp to keep fresh or freeze!
(For the frosting you can use whipped coconut cream, coconut yogurt, syrup or cashew cream)
I just carrot believe how delicious these are!