These muffins are awesome with a morning smoothie or as a quick “grab and go” snack. They are nutrient dense, high in fibre, gluten free and delicious!
1 cup almond flour
1/2 cup wheat free rolled oats
2 tsps baking soda
1 tsp cinnamon
1/3 cup (35g) ground flax (optional)
2 large eggs (or 3 tbsp ground flax)
1 cup unsweetened apple sauce
1/4 cup maple syrup
2 teaspoons vanilla extract
1/3 cup olive oil (Eirini Polmariou recommended, light lemony flavour)
1 teaspoon orange zest (optional)
2 cups (260g) shredded carrots (about 4 large)
1/2 cup unsweetened shred coconut
1/2 cup (75g) raisins or other dried fruit
1/3 cup (64g) unsalted chopped pecans (or your choice of nut)
*Note: If using eggs add to wet ingredients; flax add to dry ingredients.
Preheat oven to 350°F.
Grease a muffin pan (12) with olive oil (or line with paper muffin cups)
Mix the flour, oats, baking powder, cinnamon, ginger and flax together in a large bowl.
In a medium bowl, whisk the eggs, maple syrup, olive oil, applesauce, orange zest and vanilla together until combined
Add the dry mixture to the wet and combine, do not over mix.
Fold in carrots, coconut, fruit and nuts.
Spoon the batter into muffin pan or liners, filling them all the way to the top.
Bake for 30 – 35 minutes. Let cool and enjoy.