2 eggs cup olive oil cup mashed very ripe banana (1 large) cup maple syrup (agave syrup or honey works, too) cup unsweetened applesauce or 1 sweet apple, finely grated cup brown sugar tsp sea salt tsp baking soda tsp ground cinnamon cup plain almond milk, unsweetened 1 heaping cup (packed) grated carrot cup whole oats cup almond meal/ ground almond 1 cup + 2 tbsp flour cup raw walnuts (chopped) for topping
1. Preheat oven to 375 F (190 C). 2. Prepare muffin tin with liners or lightly grease them. 3. Combine eggs, mashed banana, maple syrup, olive oil and whisk to combine. 4. Next, add applesauce (or grated apple), brown sugar, baking soda, salt and cinnamon. Whisk to combine. 5. Add almond milk and stir. 6. Add grated carrot and stir. 7. Add oats, almond meal and flour and stir. 8. Divide evenly for 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 centre comes out clean. They shouldn’t feel too spongy if pressed on the top. 10. Remove from oven and let set in the pan for 15 minutes. 11. Once cooled, store in a covered container or bag at room temperature to keep fresh. Freeze after that to keep fresh.