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Healthy Carrot Apple Banana Muffins
Yummy, fresh tasting, and chock-full with multiple servings of fruit and veggies, all wrapped up in a single serving size, toddler enticingly named, muffins? Yes please!
Prep Time: 00:15
Cook Time: 00:35
2 eggs 1/4 olive oil
1/3 cup mashed ripe bananas (about 1 small banana)
1/4 cup agave nectar or maple syrup (or honey)
1/2 cup unsweetened applesauce, or 1 sweet apple, finely grated
1/2 cup brown sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup plain almond milk, unsweetened
1 heaping cup grated carrot (about 2 medium carrots)
1/2 cup almond flour
2/3 cup rolled oats
1 cup unbleached whole wheat flour
1Preheat oven to 375 degrees F.
2Prepare muffin tin with liners or spray lightly with cooking/baking spray.
3Combine eggs, mashed banana, maple syrup (or agave), and olive oil in a medium bowl. Whisk to combine.
4Add applesauce, brown sugar, baking soda, salt, cinnamon to the mashed banana mixture, and whisk to combine.
5Add almond milk, and stir.
6Add grated carrot, and stir.
7Add oats, almond flour, and whole wheat flour, and stir.
8Fill muffins tins to the top with the prepared batter.
9Place on centre rack and bake for 35 minutes, until a toothpick inserted into the centre comes out clean.
10Remove from oven, and enjoy!
Top with crushed walnuts or raisins for an added treat. Can be stored in an airtight container for up to a week, freeze thereafter to keep fresh. Gluten free version: Choose brand of rolled oats that clearly indicate gluten free. Replace whole wheat flour with whole grain gluten free flour.
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