Apple Carrot Muffins. GF. Vegan.

Apple Carrot Muffins. GF. Vegan.
Apple Carrot Muffins. GF. Vegan.

Shocker…. We got more snow!  I promise to limit my sarcastic comments.  In between snow blowing and shoveling… I whipped up a batch of these apple carrot muffins.  My father is super type A about keeping up with the snow – I mean the minute the blacktop of our driveway is covered – we are back out there again.  Limited kitchen time.  More outdoor time.  Well, I’m glad I’m getting some form of exercise because running or getting to my gym isn’t happening.  In fact, my gym actually closed early today.

Forties and fifties are coming next week… I’m holding out major hope here. Longest winter ever.

Ingredients:

1.5 cups of Bob’s Redmill 1 to 1 gluten free flour
1 cup of gluten free rolled oats (Bob’s Redmill)
1/2 cup of coconut palm sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon of ground cinnamon
1 pinch of salt
1.5 overripe bananas, mashed
1 cup of almond or cashew milk
1 flax egg (1 tablespoon of flaxseed mixed with 2 tablespoons of water mixed and let sit for 1 minute)
1 teaspoon of vanilla extract
1 large carrot, grated
1 apple, cored and grated
2 inch piece of ginger, grated (optional)
1/3 cup of slivered almonds, more to top each muffin if you wish

Directions:

Preheat your oven to 375 degrees.  Spray your muffin pan with baking spray.  I recommend not using liners (as I did) because the muffins sticks to the paper a bit too much. It works best to cook directly in the metal muffin pan.  I forgot that when baking these today.

First, make your flax egg. In a small bowl blend the flax with water and set that aside.

In your stand mixer with paddle attached, add your banana and mix it until mashed nicely.  Then add your milk, flax egg, vanilla, ginger, carrot and apple. Blend until combined.  Then in a separate bowl, add your flour, oats, sugar, powder, soda, cinnamon and salt.  Once whisked, add that to your wet mixture.  Blend until incorporated.   Scoop into each well and place in the oven.  Bake for 22-28 minutes.  Once a toothpick inserted comes out clean – the muffins are then done baking.  Remove and let cool before serving.

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fitness_update

So my fitness today was shoveling and playing with the dogs in the snow.  Here’s my weekly update:

Sunday:  12 treadmill miles
Monday:  Rest day
Tuesday:  4.44 treadmill miles
Wednesday:  5 treadmill miles
Thursday:  Shoveling.  Snow blowing.

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— Knead to Cook

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2 Comments

  1. Oh my goodness. This is the best blog I’ve come across in a while. All of these dessert recipes look easy and healthy to make. This will most definitely be my go-to-site. Can’t wait to try these recipes! I have a feeling I’ll be saying goodbye to the processed junk. : )