Gluten Free Apple Carrot Muffins
Author: 
Recipe type: Breakfast
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Delicious and full of nutritious goodies! This gluten free muffin recipe is one of the best I have ever tasted! Love the texture and flavor.
Ingredients
  • Ingredients
  • 1 egg
  • ¼ cup olive oil or coconut oil
  • ⅓ cup mashed very ripe banana
  • ¼ cup maple syrup
  • ½ cup unsweetened applesauce or 1 sweet apple, finely grated
  • ½ cup brown sugar
  • ½ tsp sea salt
  • 1½ tsp baking soda
  • 1-2 tsp ground cinnamon
  • 1 tsp ginger
  • ½ cup almond milk, unsweetened
  • 1 heaping cup (packed) grated carrot
  • ⅔ cup gluten-free rolled oats
  • ½ cup almond meal
  • 1 cup + 2 Tbsp Gluten Free Flour Mix ( I used “Mama’s Almond Blend”)
  • ¼ cup raw walnuts (chopped) for topping
Instructions
  1. Preheat oven to 375 degrees
  2. Prepare muffin tin with liners or lightly grease them.
  3. Mix egg, mashed banana, maple syrup and olive oil in a large bowl and whisk to combine.
  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add grated carrot and stir.
  7. Add oats, almond meal, and gluten-free flour blend and stir.
  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts.
  9. Bake for 32 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. The GF blend just takes longer to bake.
  10. Remove from oven and let set in the pan for 15 minutes. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
Recipe by Growing Weisser at https://www.growingweisser.com/gluten-free-apple-carrot-muffins