CARROT APPLE OAT MUFFINS

INGREDIENTS:

3 tbsp ground flax meal or 3 eggs

9 tbsp water

2 cups uncooked oats (if baking gluten free, make sure oats are also certified gluten free)

1/4 tsp sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 tbsp cinnamon

1 tbsp pure vanilla extract

1/3 cup maple syrup or date syrup (sub honey if vegan isn't needed)

1 medium apple roughly chopped

1 cup grated carrot

1/4 cup melted coconut oil

1/4 cup unsweetened almond milk

DIRECTIONS:

Preheat oven to 350℉ and line a 12-hole muffin tin with liners.

In a small bowl combine flax meal and water. Stir a few times to combine and then let sit for 5 minutes to “gel” into a “flax egg.” OR Wisk 3 whole eggs in small bowl.

While the flax is gelling, place oats, salt, baking power, baking soda and cinnamon in blender. Blend until oats look more like a coarse flour.

After the flax + water has had some time to gel (or use the 3 eggs you whisked), pour it into the blender with the oat flour mixture. Add the vanilla, maple syrup, apple, carrots, coconut oil, and almond milk. Blend until batter has a smooth consistency. You may need to scrape down the sides of the blender a few times and then keep on blending until everything is incorporated.

Portion out the batter between the 12 lined muffin holes.

Bake at 25 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool completely (the middle may be a bit moist fresh out of the oven) and enjoy or store in fridge for up to a week!