These healthy muffins are wonderful to have on hand just to grab and go. Perfect for breakfast or mid-day snack for kids and adults!
Instructions
1
Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
2
In a large mixing bowl, combine applesauce, coconut sugar, almond milk, nut butter, coconut oil, and vanilla extract. Stir to combine.
3
Add oat flour, almond flour, flax meal, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir until combined. Fold in the shredded carrots and nuts.
4
Divide between the 12 muffin tin compartments. Garnish with pumpkin seeds if desired. Bake for 18 to 22 minutes, or until puffy and a toothpick comes out clean. The muffins should spring back when pressed lightly with a fingertip.
5
Once done, let cool completely on a wire rack. Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week.
6
Substitutions: To make grain-free use almond flour to replace oat flour (2 cups total of almond flour). To make nut free omit the walnuts.
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