Healthy Carrot and Apple Muffins

Gluten free, vegan, and dairy free muffins that are sweet and healthy and extremely delicious.

Makes About: 16 muffins

Takes about: 1 hour

Difficulty: 1

Prep:

Preheat the oven to 375 degrees F and lightly grease a muffin tin or place liners in it.

Ingredients:

1/2 tablespoon flaxseed meal (ground flaxseed)

1 3/4 tablespoon water

1/3 cup mashed avocado

1/4 cup agave nectar

1/4 cup olive oil

1 medium sweet apple - finally grated

1/2 cup brown sugar

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup water

1/2 tablespoon dairy free butter

1 heaping cup grated carrot

2/3 cup gluten-free bread crumbs or oats

1/2 cup almond meal

1 cup + 2 tablespoons gluten-free flour

Instructions:

- Step 1 - Make The Flaxseed Egg

If using whole flaxseeds, grind them in a food processor or spice grinder until it becomes powder.

Place the 1/2 tablespoon of flaxseed meal into a small bowl.

Add 1 and 3/4 tablespoon water to the flaxseed meal and mix well.

Set aside for 5 minutes or until needed.

- Step 2 - Grate The Apple

In a large bowl, finally grate 1 sweet apple.

Once grated, mix together 1/3 cup of mashed avocado, 1/4 cup of agave nectar, 1/4 cup of olive oil, and the flaxseed mixture.

- Step 3 - Add The Rest of The Ingredients

Add the 1/2 cup of brown sugar, 1 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon.

- Step 4 - Melt The Butter

In a small sauce pan, heat 1/2 cup of water and 1/2 tablespoon of dairy free butter. Once the butter has melted, add it to the bowl and mix well.

- Step 5 - Mix Remaining Ingredients

Add the 1 heaping cup of grated carrot, 2/3 cup of gluten-free bread crumbs, 1/2 cup of almond meal (flour), and 1 cup + 2 tablespoons gluten-free flour into the large bowl with the rest of the ingredients and mix until completely combined.

- Step 6 - Spoon Batter Into The Muffin Tin

Spoon batter into the muffin tin until almost full.

- Step 7 - Bake The Muffins

Bake the muffins for 30-40 minutes or until a toothpick comes out clean.

Once finished, pull muffins out of the oven and let cool completely.

- Step 8 - Enjoy!

Enjoy these healthy muffins at any time because they will stay lovely for a few days on the counter. If you want them to last a few more days, place them in a tupperware. However, I don't believe they will last that long because they are very delicious.

This recipe was found on Minimalist Baker's blog. I had to change a few things about this recipe to make it dairy free and I also made a few ingredient changes as well.