Like myself, many of you probably spent the weekend with family and friends celebrating the Easter holiday. If you didn’t, read on, because this post is for everyone.
This Easter we hosted our first egg hunt for Gialina. We invited both sets of grandparents over around 8:15 in the morning for coffee, tea and carrot apple muffins – simple, easy, nutritious and yummy.
This was the first time I’ve made these muffins, but I’ve used recipes from Minimalist Baker many times. She never disappoints me, so of course I wanted to make her festive muffins for this particular holiday morning.
From what everyone told me yesterday, our whole family seemed to really enjoy these healthy little treats. The final verdict always comes from my chef mother, and the muffins got her stamp of approval too. Even Gia loved them! She ate one yesterday morning and had one with her breakfast today. It’s always a win when your child likes what you make!
Since these 1-bowl muffins went over well, I’ll be adding them to my regular repertoire. I had some of my followers on Instagram (@mrsbennigson) ask for the recipe as well, so here I am ready to share the love and spread the word about Minimalist Baker and the recipe I got from her.
Hope you all enjoy these for breakfast or a snack as much as my family!
Here’s the recipe deets…..
Prep Time: 15 min
Cook Time: 32-36 min
• 1 1/2 flax eggs
• 1/4 cup olive oil
• 1/3 cup mashed very ripe banana
• 1/4 cup agave nectar or maple syrup (or honey if not vegan)
• 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
• 1/2 cup brown sugar (or sub muscavado)
• 1/2 tsp sea salt
• 1 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 cup plain almond milk, unsweetened
• 1 heaping cup (packed) grated carrot
• 2/3 cup gluten-free rolled oats
• 1/2 cup almond meal
• 1 cup + 2 Tbsp gluten free flour blend
• 1/4 cup raw walnuts (chopped) for topping
1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
2. Prepare muffin tin with liners or lightly grease them.
3. To flax eggs mashed banana, agave or maple syrup, olive oil and whisk to combine.
4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
5. Add almond milk and stir.
6. Add grated carrot and stir.
7. Add oats, almond meal, and gluten-free flour blend and stir.
8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.