One-Bowl Healthy Carrot Muffins
An easy, healthy and mess-free carrot muffin recipe. Made with whole grains and suitable for vegan/vegetarian diets.
Servings 12 muffins
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1/2 cup maple syrup
- 1 cup applesauce unsweetened
- 2 tbsp refined coconut oil, melted or butter, melted
- 1 tsp vanilla
- 1 cup grated carrots
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup chopped walnuts for topping
Prepare "flax egg" in a large mixing bowl by whisking the ground flaxseed and water. Let sit for 5 minutes. Preheat oven to 375F and grease or line a muffin tin.
To the flax egg, whisk in maple syrup and oil. Mix in applesauce and vanilla. Add carrots and mix to combine.
Add all dry ingredients (except walnuts) to the wet mixture in the bowl and stir until just combined - don't over-mix!
Pour 1/4 cup batter per muffin tin and sprinkle chopped walnuts over the portioned out batter before baking. Bake for 20-25 minutes until golden and a toothpick comes out clean. Remove from oven, let cool for 5 minutes in the pan and then on a wire cooling rack.
Muffins will store well in an airtight container at room temperature for approximately 5 days.