Ingredients
- 1.5 flax eggs (1.5 T flaxseed meal + 4 T water)
- 1/4 c olive oil
- 1/3 c mashed very ripe banana
- 1/4 c agave nectar or maple syrup (or honey)
- 1/2 c unsweetened applesauce or 1 finely grated apple
- 1/2 c brown sugar
- 1/2 t sea salt
- 1.5 t baking soda
- 1/2 t ground cinnamon
- 1/2 c plain almond milk
- 1 heaping cup (packed) grated carrot
- 2/3 c rolled oats
- 1/2 c almond meal
- 1 c + 2 T gluten free flour
- 1/4 c raw walnuts (chopped) for topping
Directions
Preheat oven to 375. Prepare flax eggs in large mixing bowl. Prepare
muffin tin with liners. Add banana, agave, olive oil to flax and whisk.
Add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk. Add
almond milk and stir. Add carrot and stir. Add oats, almond meal, gluten
free flour blend and stir. Divide evenly among 12 muffin tins. Top with
crushed walnuts. Bake for 32-36 minutes, or until deeply brown and a
toothpick comes out clean. GF blend takes longer than normal flour to
bake. Remove from oven and sit in pan for 15 minutes. Remove and eat!