Description
Carrot cake almond flour muffins with almond milk yogurt, shredded carrots, walnuts, and raisins. Perfect to meal prep for snacking.
Ingredients
- 1 flax egg (1 TBSP ground flaxseed meal + 3 TBSP filtered water)
- ½ cup unsweetened almond milk
- ½ cup unsweetened almond milk yogurt
- ¼ cup pure maple syrup
- 1 cup gluten-free old-fashioned rolled oats
- 1 cup superfine almond flour
- ¼ tsp ground cinnamon
- 1 cup shredded/grated carrots
- ½ cup walnuts, chopped
- ½ cup raisins
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease with coconut oil.
- In a large bowl, add the ground flaxseed and filtered water and whisk to combine. Allow to sit for ~5 minutes to gel.
- To the same bowl, add the almond milk, almond milk yogurt and maple syrup and whisk to combine.
- Next, add in the oats, almond flour, and cinnamon and stir to combine. The batter should be thick and scoopable, but not pourable.
- Fold in the shredded carrots, walnuts, and raisins.
- Divide the batter between 9-12 muffin liners. Top with optional shredded carrots, raisins, and walnuts.
- Bake the muffins for 35-40 minutes, or until lightly browned on top and the edges and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely, then store in an airtight container in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free