One Bowl Carrot Muffins
Why not do some holiday baking with the kiddies this week! These are a great nutritious on the go snack and they also freeze well for up to a month! Kids love to be involved in cooking and they can easily tip ingredients into the bowl and stir for you without making too much of a mess! They also love to eat what they have helped prepare! This is a great way to encourage fussy eaters to try different foods!
This recipe is adapted from minimalist baker.
2 Tbsp Ground Seedy Sister Linseed (to make 2 x flax eggs) + 5 Tbsp Water
¼ Cup Seedy Sister Olive Oil
1/3 Cup Mashed Very Ripe Banana
¼ Cup Seedy Sister Maple Syrup
½ Cup Finely Grated Apple
½ Cup Seedy Sister Coconut Sugar
½ Tsp Seedy Sister Fine Himalayan Salt
1 ½ Tsp Seedy Sister Baking Soda
½ Tsp Seedy Sister Ground Cinnamon
½ Cup Plain Almond Milk
1 Cup (Packed) Finely Grated Carrot
2/3 Cup Seedy Sister Rolled Oats
½ Cup Seedy Sister Almond Meal
1 Cup Seedy Sister Bakers Flour – White or Wholemeal
¼ Cup Seedy Sister Walnuts – Chopped
Prepare flax eggs by mixing flax meal and water together in a large mixing bowl.
Preheat oven to 190c
Prepare muffin tin with liners and lightly grease the tin.
To mixing bowl with flax eggs, add in mashed banana, maple syrup, and oil and whisk to combine.
Next add grated apple, coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
Add almond milk and grated carrot and stir to combine.
Add oats, almond meal, and flour (sifted) and stir gently until combined.
Divide evenly between 12 muffin tins, filling to the top and top with chopped walnuts.
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Remove from oven and leave to cool in the tin, then after 15 minutes, transfer to a cooling rack to cool completely.