Vegan Banana Apple Carrot Muffins
Ingredients
- 2/3 cup almond flour
- 1 1/2 cups buckwheat flour
- 1 cup rolled oats
- 1 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 flax egg (1 Tbsp ground flax seed + 2 Tbsp water)
- 1/4 cup extra virgin olive oil
- 1 ripe banana, mashed
- 2 cups grated carrot
- 1/4 cup maple syrup
- 3/4 cup roast apple puree
- 1/2 cup coconut sugar
- 1/2 cup almond milk
- Pinch salt
Topping
- 1/2 cup walnut pieces
- 2 Tbsp maple syrup
Preparation
Preheat the oven to 180C and prepare a 12-cup muffin tin.
Make your flax egg by combining the ground flax seed and water in a small bowl. Set aside for 10 minutes.
Combine all of the muffin ingredients in a large bowl, adding the flax egg at the end and stir until the batter is just combined. Do not overmix. Set aside to rest for 20 minutes.
Combine the walnut pieces and maple syrup in a small bowl.
Scoop the rested batter into the prepared muffin tin and top with the walnut mix.
Bake for 25 to 30 minutes until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan before transferring them to a wire rack.
Tips
Skip the eggs and use chia or flax eggs as a one-to-one substitute for eggs in muffins.
1 flax egg is made with 1 tablespoon ground flax seed and 2 tablespoons water.
1 chia egg is made with 1 tablespoon ground chia seeds and 2.5 tablespoons water.
Use aquafaba to replace egg whites in meringues and frosting; 1 egg white equals 2 tablespoons aquafaba.
For fats, coconut oil can replace butter in a one-to-one ratio, or use 3/4 cup neutral plant oil for 1 cup butter.
Experiment with nut butters or tahini for flavor.
To reduce processed sugar, substitute 1 cup sugar with 3/4 cup date or maple syrup or 2/3 cup agave nectar.
Use fruit purees like banana or apple for sweetness, but note they add unique flavor.
