Apple Carrot Flax Muffins

Apple Carrot Flax Muffins

Maybe I’m imagining things, but I think it’s been a wee bit cooler here these past couple of days… as in, I had to put on a sweater whilst working in my air-conditioned kitchen! But hey, I’ll take what I can get, and go ahead and call it “fall.”.

Fall is my favourite season, you know.  It must have something to do with the apples, which, if you really pressed me on it, would have to be my choice in the “if-you-could-only-eat-one-fruit-for-the-rest-of-your-life” game.  Not that I would ever want to play this game… it’s just representative of how much I like apples.  They’re perfect to me: beautiful, crunchy, sweet, noisy, juicy, portable, and they go in everything.

Apple Carrot Flax Muffins

Like these muffins!  I’ve been making these little babies since before my “health revolution”… and I actually haven’t changed the recipe much since.  That’s pretty amazing, knowing me.  Even my Ma would be impressed with them.  They’re vegan, use no oil, are refined sugar-free, and can be gluten free if you use certified gluten-free oats to make your oat flour.  They also contain a full half-cup of flax seed, a whole apple and carrot, & a quarter cup of walnuts, making them full of fiber (4 grams per muffin!) and naturally sweet.

Apple Carrot Flax Muffins

They’re perfect for breakfast on the go, snacks anytime, and lunchbox treats.  My kids even love them, and that’s saying a lot for a muffin that doesn’t have chocolate chips in it.  So get your weekend baking going, and you’ll be rewarded with a little burst of fall in your kitchen, even if you’re still running your air-con.

Apple Carrot Flax Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 135

Fat per serving: 6 gm

Saturated fat per serving: 0.2 gm

Carbs per serving: 19 gm

Protein per serving: 4 gm

Fiber per serving: 4 gm

Sugar per serving: 8 gm

Sodium per serving: 210 mg

Apple Carrot Flax Muffins

Ingredients

  • 1 ¼ cup oat flour (I use my blender to grind rolled oats into flour)
  • ½ cup flaxseed meal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 carrot, grated
  • 1 apple, grated
  • ¼ cup pure maple syrup (can sub honey if not vegan)
  • 1 cup almond pulp (can sub ¾ cup almond meal + ¼ cup almond milk)
  • 1 tsp vanilla
  • ¼ c. chopped walnuts

Instructions

  • Preheat oven to 200. Spray a muffin tin with non-stick spray.
  • In a large mixing bowl, whisk oat flour, flaxseed meal, baking soda, baking powder, salt, & cinnamon.
  • In another bowl, whisk together honey, almond pulp, & vanilla. Add carrots, apples, and nuts, and mix until combined.
  • Add wet ingredients to flour mixture all at once. Stirring lightly, mix until dry ingredients are just moistened. Your batter will be quite thick and this is normal.
  • Spoon into muffin tin.
  • Bake for 18-20 min or until tester comes out clean. Makes 12 muffins.
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http://www.thexpatdietitian.com/apple-carrot-flax-muffins/

Comments

  1. Debra Coray says

    These look fantastic and I would like to make. I have never heard of Almond meal. Do you know if we can find that somewhere local here?

    • says

      Deb, just so the reply can be here on the blog… 😉 Almond meal is basically ground up almonds. You can either make your own in the blender or coffee grinder, or buy it already made at Healthy Options. 🙂 Hope you enjoy!! xx

  2. Sharka says

    Hi My Friend!
    It’s definitely cooler here in a Greece;-))
    Your recipe came just in time. Have been experimenting with all sorts of gf flours- millet, buckwheat.., and now will try your oat version..I also got slow pressing juicer in Prague and always look for a way to use carrot pulp .. and now as you said -,is the apple season- perfect with recomended cinnamon…and… I can even use my almond meal from leftover from making my almond milk.., BONUS!!! !! Hugs, Sharka

    • says

      Hello dear Sharka! Oh I’m so glad it’s perfect timing! Yes the carrot pulp will be lovely in this… and yes, also a perfect way to use up that almond pulp! I’m always looking for ways to use it because I make it about every 2-3 days… ha! Ah, I envy your wonderful weather and beautiful food in Greece! Mark & I would LOVE to visit sometime! Hopefully one day! Hugs to you, my friend! xo

  3. Aunt A says

    I prepared these yummy muffins today. Uncle Ken deems them “very good, especially for “healthy” !!!” Thinking of you as we eat them.

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