Description

These 1-Bowl Carrot Apple Muffins are a deliciously moist and flavorful vegan and gluten-free treat, perfect for a healthy breakfast or snack. Made with wholesome ingredients like flax eggs, ripe bananas, grated carrots, and a blend of gluten-free flours, these muffins offer natural sweetness and a tender crumb. Topped with crunchy walnuts for added texture, they are easy to prepare in one bowl and bake to a golden perfection.

Ingredients

Wet Ingredients

1 ½ Tbsp flaxseed meal (to make flax egg)
4 Tbsp water (to make flax egg)
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup agave nectar or maple syrup (or honey if not vegan)
1/2 cup unsweetened applesauce (or finely grated apple)
1/2 cup plain unsweetened almond milk

Dry Ingredients

1/2 cup brown sugar (or substitute muscovado)
1/2 tsp sea salt
1 ½ tsp baking soda
1/2 tsp ground cinnamon
1 heaping cup (packed) grated carrot
2/3 cup gluten-free rolled oats
1/2 cup almond meal
1 heaping cup gluten-free flour blend

Topping

1/4 cup raw walnuts (chopped, for topping)

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Instructions

Make Flax Eggs: In a large mixing bowl, combine the flaxseed meal and water. Stir well and let it rest for a few minutes until it thickens to form flax eggs. Meanwhile, preheat the oven to 375°F (190°C).
Prepare Muffin Tin: Line a muffin tin with liners or lightly grease the cups to prevent sticking.
Combine Wet Ingredients: Add the mashed banana, agave nectar or maple syrup, and olive oil to the flax eggs. Whisk thoroughly to combine the wet mixture evenly.
Add Applesauce and Spices: Incorporate the unsweetened applesauce, brown sugar, baking soda, sea salt, and ground cinnamon. Whisk again to create a smooth batter.
Mix in Almond Milk: Pour in the almond milk and stir it into the batter until fully incorporated.
Add Grated Carrots: Stir in the grated carrot, ensuring it is evenly distributed throughout the batter.
Add Dry Ingredients: Fold in the gluten-free rolled oats, almond meal, and gluten-free flour blend. Stir gently but completely to form a consistent batter.
Fill Muffin Cups and Add Topping: Divide the batter evenly among 12 muffin cups, filling each to the top. Sprinkle chopped raw walnuts on top of each muffin for added crunch.
Bake the Muffins: Place the muffin tin into the preheated oven and bake for 32-36 minutes. The muffins should be deep golden brown, and a toothpick inserted in the center should come out clean. Avoid underbaking as gluten-free flour blend takes longer to cook through.
Cool in Pan: Remove the muffins from the oven and let them set in the pan for 15 minutes for firming.
Flip and Fully Cool: Flip each muffin on its side while still in the pan and allow them to cool completely to prevent sticking to the liners.
Store Properly: Once cooled, store the muffins in a covered container or bag at room temperature to maintain freshness. For longer storage, freeze them after initial freshness period.

Notes

Flax eggs are a great vegan egg substitute that help bind the ingredients together.
Using ripe bananas enhances natural sweetness and moisture in the muffins.
Gluten-free flour blends vary, so baking times may need slight adjustments.
Allow muffins to cool fully and unwrap carefully to avoid sticking to liners.
Walnuts on top add a nice crunch but can be omitted or substituted with other nuts/seeds.
These muffins freeze well and can be thawed for quick, healthy snacks.