Ingredients
- 1/3 cup mashed banana
- 1/4 cup maple syrup
- 3 Tbsp. Just Egg egg substitute
- 1/2 cup unsweetened applesauce
- 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 cup unsweetened cashew milk (or plant milk of choice)
- 1 cup grated carrot, packed
- 2/3 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup almond flour
- 1/4 cup chopped walnuts, for topping (optional)
Servings: muffins
Units:
Instructions
- Preheat oven to 375° F. Grease or add liners to your muffin pan.
- In a small bowl, whisk together Just Egg, mashed banana and maple syrup until combined.
- Add applesauce, baking soda, salt and cinnamon, and whisk to combine.
- Add cashew milk slowly and stir.
- Add grated carrot and stir.
- Add oats, almond meal, and almond flour. Stir to combine.
- Divide batter evenly among 12 muffin tins, filling them to the top. Sprinkle with chopped walnuts, if desired.
- Bake 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool completely. (If you try to unwrap them too soon, the muffins may stick to the wrappers.)
- Once cooled, store in a covered container at room temperature. You can also freeze the muffins to make them last longer!
Recipe Notes
Recipe adapted from minimalistbaker.com.
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