Recipe by Carley Nadine
These healthy muffins are wonderful to have on hand just to grab and go. Perfect for breakfast or mid-day snack for kids and adults!
Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
In a large mixing bowl, combine applesauce, coconut sugar, almond milk, nut butter, coconut oil, and vanilla extract. Stir to combine.
Add oat flour, almond flour, flax meal, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir until combined. Fold in the shredded carrots and nuts.
Divide between the 12 muffin tin compartments. Garnish with pumpkin seeds if desired. Bake for 18 to 22 minutes, or until puffy and a toothpick comes out clean. The muffins should spring back when pressed lightly with a fingertip.
Once done, let cool completely on a wire rack. Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week.
Substitutions: To make grain-free use almond flour to replace oat flour (2 cups total of almond flour). To make nut free omit the walnuts.
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