Ingredients
Wet Ingredients
- 3 Tablespoons ground flax meal
- 7½ Tablespoons water
- 1 Tablespoon vanilla bean paste
- ⅓ cup maple syrup or date syrup (substitute honey if vegan is not required)
- 1 cup diced apple (about one medium apple)
- 1 cup grated carrot (do not squeeze out moisture)
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk (or milk of choice)
Dry Ingredients
- 2 cups uncooked rolled oats (use certified gluten-free oats for gluten-free baking)
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ Tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃) and line a 12-hole muffin tin with paper liners to prevent sticking and ease removal.
- Make Flax Egg: In a small bowl, combine the ground flax meal with water. Stir well and let sit for 5 minutes until it gels into a flax egg, which acts as a vegan binder in the muffins.
- Blend Dry Ingredients: While your flax egg is gelling, place oats, sea salt, baking powder, baking soda, and cinnamon into a blender. Blend until the oats transform into a coarse oat flour.
- Combine Wet and Dry Ingredients: Add the flax egg, vanilla bean paste, maple or date syrup, diced apple, grated carrot, melted coconut oil, and almond milk to the blender with the oat flour. Blend thoroughly until the batter reaches a smooth consistency. You may need to scrape the sides periodically and blend again to ensure everything is evenly mixed.
- Portion Batter: Evenly distribute the batter into the 12 prepared muffin cups, filling each about three-quarters full for perfect rising.
- Bake Muffins: Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top.
- Cool and Serve: Let the muffins cool completely in the tin. The centers might be slightly moist when freshly baked but will set once cooled. Store any leftovers in the refrigerator for up to one week and enjoy!
Notes
- Use certified gluten-free oats to make these muffins gluten-free.
- The flax egg is essential for binding since this recipe is vegan and egg-free.
- Do not squeeze out the moisture from the grated carrot to retain the muffins’ moist texture.
- These muffins freeze well; wrap them individually and freeze for up to 3 months.
- If you prefer a sweeter muffin, adjust maple syrup quantity slightly, but keep in mind the natural sweetness from apple and carrot.
- Allow muffins to cool fully for the best texture before storing or consuming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
