Carrot Cake Oat Muffins Recipe (vegan + gluten-free)

INGREDIENTS

2 tablespoons flax meal + 5 tablespoons water

1¾ cups oat flour

¼ cup rolled oats

2 teaspoons baking powder

1½ teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon nutmeg

¼ teaspoon salt

½ cup applesauce

2 tablespoons coconut oil, melted, or grapeseed oil

¾ cup almond milk

¼ cup coconut sugar

1½ teaspoons vanilla extract

¾ cup-1 cup carrots, grated or finely chopped

¼ cup walnuts, chopped

¼ cup raisins

INSTRUCTIONS

Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with foil liners, or lightly grease the pan.
In a medium bowl, place the flax meal and water. Mix; set aside in the fridge for 10-15 minutes.
In a large bowl, mix the oat flour, oats, baking powder, cinnamon, baking soda, nutmeg, and salt until there are no chunks.
When the flax egg is ready, add applesauce, oil, milk, sugar, and vanilla to the bowl. Whisk until fully combined.
Make a well in the middle of the dry ingredients; pour the wet ingredients into the flour mixture. Stir together until the batter is just mixed, but do not overmix. You may have a few lumps; that’s okay.
Add the carrots, raisins, and walnuts and stir just a couple more times until mixed together.
Pour the batter into the muffin cups ¾ of the way up each cup.
Bake for 7 minutes at 425°F, then bake at 375°F for 20-22 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Let the muffins cool in the pan for 5-10 minutes.

NOTES

Storage:

Store these in an airtight container or bag at room temperature or refrigerated for up to 4 days. These can also be frozen and defrosted.