AuthorSunshineFitCategory, DifficultyIntermediate

Yields12 Servings
Prep Time15 minsCook Time32 minsTotal Time47 mins

 1 ½ Flax Eggs
 ¼ cup Olive Oil
 13 cups Mashed, Overripe Banana
 ¼ cup Agave Nectar or Maple Syrup (Honey, if not vegan)
 ½ cup Unsweetened Applesauce, or 1 Sweet Apple, Finely Grated
 ½ cup Brown Sugar
 ½ tsp Sea Salt
 1 ½ tsp Baking Soda
 ½ tsp Ground Cinnamon
 ½ cup Plan Almond Milk, Unsweetened
 1 cup Heaped, Grated Carrots
  cup Gluten-Free, Rolled Oats
 ½ cup Almond Meal
 1.20 cups Gluten-Free Flour Blend
 ¼ cup Raw Walnuts, Chopped, For Topping

1

PREPARE flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).

2

PREPARE muffin tin with liners or lightly grease them.

3

TO flax eggs mashed banana, agave or maple syrup, olive oil and whisk to combine.

4

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 (optional).

9

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, so don’t be afraid of over baking! The GF blend just takes longer to bake.

10

Remove from oven and let set in the pan for 15 minutes.

11

Let them cool completely before removing from wrappers.

12

Once cooled, store in a covered container or bag at room temp to keep fresh for up to 4 days OR Freeze.

(I personally love to double the batch and freeze them, I take one out the night before and it’s thawed are ready to eat by morning)

Nutrition Facts

Serving Size 1

Servings 12


Amount Per Serving
Calories 273
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 40g14%
Protein 5g10%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ½ Flax Eggs
 ¼ cup Olive Oil
 13 cups Mashed, Overripe Banana
 ¼ cup Agave Nectar or Maple Syrup (Honey, if not vegan)
 ½ cup Unsweetened Applesauce, or 1 Sweet Apple, Finely Grated
 ½ cup Brown Sugar
 ½ tsp Sea Salt
 1 ½ tsp Baking Soda
 ½ tsp Ground Cinnamon
 ½ cup Plan Almond Milk, Unsweetened
 1 cup Heaped, Grated Carrots
  cup Gluten-Free, Rolled Oats
 ½ cup Almond Meal
 1.20 cups Gluten-Free Flour Blend
 ¼ cup Raw Walnuts, Chopped, For Topping

Directions

1

PREPARE flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).

2

PREPARE muffin tin with liners or lightly grease them.

3

TO flax eggs mashed banana, agave or maple syrup, olive oil and whisk to combine.

4

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 (optional).

9

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, so don’t be afraid of over baking! The GF blend just takes longer to bake.

10

Remove from oven and let set in the pan for 15 minutes.

11

Let them cool completely before removing from wrappers.

12

Once cooled, store in a covered container or bag at room temp to keep fresh for up to 4 days OR Freeze.

(I personally love to double the batch and freeze them, I take one out the night before and it’s thawed are ready to eat by morning)

Breakfast Muffins (GF+Vegan)