This recipe was big for me in so many different ways. I struggle to successfully bake gluten-free goods and the results are always disappointing (and VERY dry). These very healthy muffins were extremely moist, flavorful and delicious. This is going to be my new go to, healthy muffin recipe.
Last month, I went on my yearly visit to my allergist. I have had an extremely severe allergy to peanuts and tree nuts since I was a baby. At my last visit, my doctor said that, since my allergy to almonds and hazelnuts is very minor, I could slowly start working almonds into my diet to create a tolerance. Last Thursday, I tried my first bites of Nutella, and it, of course, was absolutely delicious. Eating these muffins was the first time that I ever consumed any trace of almonds, and it felt really weird. The muffins were so delicious that I could barely taste the almond flavor. ENJOYY!
- 1.5 flax or chia eggs (or 1.5 eggs if not vegan) see below for instructions
- 1/4 cup olive oil
- 1/3 cup mashed very ripe banana
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
- 1/2 cup brown sugar
- 1/2 tsp sea salt
- 1.5 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk, unsweetened
- 1 heaping cup (packed) grated carrot
- 1 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup + 2 Tbsp gluten free flour blend
- Prepare flax or chia eggs in a large mixing bowl and preheat oven to 375
- For each egg, combine 1 tablespoon of ground flax or chia seed with 3 tablespoons of water.
- Stir well, and place in the fridge to set for 15 minutes.
- After 15 minutes, the result should be a sticky egg-like substitute.
- Prepare a muffin tin with liners or lightly grease them.
- Whisk flax eggs mashed banana, agave or maple syrup, and olive oil.
- Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
- Add almond milk and stir.
- Add grated carrot and stir.
- Add oats, almond meal, gluten free flour blend and stir.
- Divide evenly among 12 muffin tins, filling them all the way up to the top.
- Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey. Don’t be afraid of over baking the muffins.
- Remove from oven and let set in the pan for 10 minutes. Then flip on their sides still in the pan to let cool completely.
- Wait 30 minutes to remove from wrappers, the muffins have a tendency to stick to them.