Carrot Apple Flax Muffins

These fiber packed muffins are quite delicious.  They are also gluten and oil free.  I love making extra batches and freezing them (if there are any left over)!

Carrot Apple Flax Muffins

  • 1 1/2 c buckwheat flour
  • 3/4 c flaxmeal
  • 3/4 c brown rice flour
  • 1/2 c brown sugar
  • 2 t baking soda
  • 1 t baking powder
  • 1/2 t sea salt
  • 1 t cinnamon
  • 1 t cloves
  • 1/2 c unsweetened dried cranberries (chopped)
  • 1/2-3/4 c chocolate chips
  • 1 1/2 c carrots (grated)
  • 2 apples (peeled, cored, grated)
  • 1 c water
  • 1 t vanilla
  • 2 chia eggs (1 T chia seeds + 3 T water = 1 egg)
  • Preheat oven to 350

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  • grate carrots
  • peel/core apples and grate
  • chop cranberries

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  • make chia eggs in small bowl and set aside

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  • mix all dry ingredients except chocolate chips in large bowl

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  • add carrots, apples and cranberries to dry mixture and stir

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  • stir in chocolate chips

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  • mix vanilla with chia eggs

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  • combine water and chia egg mixture to dry ingredients and stir until well mixed

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  • use an ice cream scoop to spoon batter into muffin tins
  • bake for 18-20 minutes
  • yields 16-18 muffins

IMG_0161Enjoy!!

I’m not a fan of having nuts in baked goods, but you could add 1/2 cup of any chopped nut if you like.  You can also choose to substitute different dried berries or omit the chocolate chips.

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2 comments

  1. WHOOOAAA these look fantastic! I love vegan baked goods, especially hearty muffins like this one 🙂 BTW, I just discovered your blog and absolutely love it. Thank you for sharing such awesome recipes – I can’t wait to try them out!

    Like

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