CARROT CAKE MUFFINS

This recipe is gluten free + vegan. Perfect for a fiber-packed breakfast!

Ingredients: (makes a dozen muffins)

• 1/2 cup organic unsweetened applesauce

• 1 flax egg (2 tbsp organic flax seed 6 tbsp water)

• 1 cup organic non-dairy milk

• 1/4 cup melted organic coconut oil

• 1 tsp organic vanilla extract

• 3 tbsp organic maple syrup

• 1/3 cup organic coconut sugar

• 1 1/4 almond flour (I use Bob’s Red Mill)

• 1 cup organic sprouted oat flour (I use One Degree Organics )

• 3 tsp organic baking powder

• 1 tsp organic cinnamon

• 1/2 cup organic chopped walnuts

• 1.5 cups grated organic carrots

• 1/8 tsp salt

Instructions:

• Preheat your oven to 360

• Make your flax egg and set aside until it forms into a gel-like consistency

• Combine the wet ingredients in a bowl (milk, apple sauce, coconut oil, vanilla, maple syrup)

• Combine the dry ingredients in a separate bowl (almond flour, oat flour, cinnamon, baking powder, coconut sugar)

• Combine the wet + dry ingredients, and then fold in the carrots + walnuts.

• Line your muffin baking sheet with non-toxic muffin cups and fill each one to the top (I use If You Care cups)

• Bake for about 45-50 minutes or until fully cooked through.

Buon Appitito!