Tender, packed with carrots, and sweetly spiced, these carrot cake oat muffins make a great grab-and-go breakfast or snack!
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
- 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.
- Visit Carrot Cake Oat Muffins (vegan + gluten-free) @ emilieeats.com for next step.