Carrot Muffins

Ingredients A

• 2 organic eggs
• 1/4 cup olive oil
• 1/3 cup mashed ripe bananas
• 1/4 cup agave nectar or maple syrup
• 1/2 cup unsweetened applesauce (or finely grated apple)
• 1/2 cup brown sugar
• 1/2 tsp sea salt

Ingredients B

• 1 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 2/3 cup gluten-free rolled oats
• 1/2 cup almond meal
• 1 heaping cup flour (you can substitute gluten-free flour)

Ingredients C

• 1/2 cup milk (almond or coconut milk works too)

Ingredients D

• 1 heaped cup (packed) grated carrot
• 1 tbsp flour
• 1/4 cup raw walnuts

Ingredients E

• 1/4 cup chopped walnuts (or almonds)

Instructions

1. Preheat the oven at 375 degrees.
2. Combine Ingredients A in a large bowl and mix well.
3. In a separate bowl, combine ingredients B together and make sure the baking soda is mixed in well.
4. Add Ingredients C to Ingredients A and stir well.
5. Slowly add Ingredients B to the bowl containing ingredients A and C. Gently combine together to create the muffin mixture.
6. In a third bowl, gently mix Ingredients D to lightly coat them together.
7. Add all the ingredients together and mix very gently together.
8. Either grease the 12-well muffin tin or use muffin liners (liners work best with this recipe). Then Scoop 1–2 tbsp of the freshly prepared muffin batter into each well.
9. Top each muffin with Ingredients E.
10. Bake for 32–36 minutes. *Note* If you use gluten-free flour, the muffins may take longer to bake and will be darker in color.
11. Let the muffins cool completely for 30–45 minutes, then place in a covered container and freeze them so you can enjoy whenever.

© Copyright 2019 Michael Lam, M.D. All Rights Reserved.