Before I became a mother, I had plans to stock up my freezer with meals and treats. I wasn’t quite finished this task when baby Zoey decided to make her appearance into the World. With a bit of room left in the deep freeze, my mom and I filled it up this week with cookies, lasagna, sweet Finnish coffee bread and these carrot muffins. These muffins are light and fluffy and hearty and healthy. They were really easy to make, using only one mixing bowl. Give them a try and let me know how they turn out for you!
- 2 chia eggs (2 tablespoons chia seeds and 6 tablespoons water mixed)
- 1/4 cup canola oil
- 1/3 cup mashed very ripe banana
- 1/4 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup brown sugar
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup oat milk (or any milk alternative)
- 1 1/4 cup grated carrots
- 1/2 cup of raisins
- 2/3 cup gluten-free rolled oats
- 1 1/2 cups of whole wheat pastry flour
Preheat the oven at 375 degrees and line a muffin tin. My mix made 16 muffins.
Mix chia egg in a small bowl and put it aside to set. Take all wet ingredients in a large mixing bowl and mix them together, adding the chia egg last. Add the dry ingredients one at a time, putting the flour in last.
Fill up your muffin tin and fill each muffin to the top. Bake for 35 minutes, until they start to get golden brown or a tooth pick comes out clean.
Put them on a cooling rack to cool for 10-15 minutes before eating. If you are freezing them, cool completely before putting them in a freezable container.