Eggless Carrot Apple and Walnut Muffins

Carrot cake is our thing. We love it so much. We celebrated our engagement with it, we had it after our courthouse wedding, we eat it on our birthdays, and we even sneak it in when there’s nothing to celebrate, too. I found this carrot apple muffin recipe on Pinterest and right away, knew it was something I had to make. I tweaked it a little bit to cater to the ingredients we had on hand and it turned out perfectly soft and sweet. It’s also amazing because you can taste the actual chunks of carrots and walnuts in it. YUM! It’s hearty and healthy and isn’t over loaded with sugar (which I love!) It also doesn’t require eggs. In fact, the egg is replaced with a flax egg. Have you ever heard of a flax egg? Nope, I hadn’t either until this recipe. Anyways, if you’re a carrot cake fan, I highly recommend you try this one out. Because, who wouldn’t want to eat carrot cake for breakfast?

• 1.5 flax eggs
• 1/4 cup olive oil
• 1/3 cup mashed banana
• 1/4 cup of honey
• 1/2 cup unsweetened applesauce
• 1/3 cup brown sugar
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup unsweetened almond milk
• 1 cup grated carrot (I still don’t own a grater, so I just peeled mine)
• 2/3 cup rolled oats
• 1/3 cup flour
• 1/4 cup walnuts

1. Lightly grease muffin tin. Preheat the oven to 375 degrees. Prepare the flax egg in a large mixing bowl.
2. Add the mashed banana, honey and olive oil to the flax egg and whisk together.
3. Add in the applesauce, brown sugar, baking soda, salt and cinnamon. Stir in the almond milk, carrots, oats, flour, and walnuts. Mix well.
4. Fill the muffin tin with the batter, leaving the top a 1/4 inch empty. Bake for 35 minutes or until full cooked and golden brown. Remove from oven and let them cool. Enjoy.

P.S. – Another tasty muffin recipe.