Car­rot-ap­ple Muffins

Canadian Running - - FOOD -

In­gre­di­ents

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

Direc­tions

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.

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