Oat and Carrot Breakfast Muffins
Ingredients
- 2 1/2 cups jumbo rolled oats (gluten free)
- 1 tsp ground cinnamon
- 1/2 cup raisins
- 1 tbsp linseeds
- 1/2 cup chopped walnuts
- 1 tbsp baking powder
- pinch of salt
- 1 tsp vanilla
- 1/2 cup unsweetened apple sauce
- 1 cup unsweetened almond milk
- 1/3 cup maple syrup
- 2 chia eggs (2 tbsp ground chia seeds and 6 tbsp water)
- 1/2 cup grated carrot
Preparation
Prepare chia eggs by mixing 2 tbsp ground chia seeds with 6 tbsp water and letting it sit for 5 minutes to gel.
Preheat the oven to 180C.
In a large bowl, mix the oats, cinnamon, raisins, linseeds, walnuts, salt, and baking powder.
In another bowl, mix all the remaining wet ingredients and whisk together well.
Pour the wet mixture into the dry mixture, stir well, and let it sit for 10 minutes so the oats absorb moisture.
Pour the mixture into a lightly greased baking tray, such as a muffin or doughnut tray.
Bake for 25-30 minutes until cooked through.
Let cool completely before removing from the tray. Enjoy!
