Ingredients
- 1 C carrots
- 3 Tbsp flax seed, ground
- 8 Tbsp water
- 1 C whole wheat flour
- 2 C almond meal
- 1 1/2 C oats
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 C maple syrup
- 6 Tbsp coconut oil, melted
- 1 C apple cider
Directions
Mise en Place
- Peel and grate the carrots
- Preheat oven to 350 degrees F
- Line a 12-cup standard muffin tin with paper muffin cups
- In a small bowl, combine the flaxseed and water. Let stand 5 minutes to thicken
Prepare the Batter
- In a large bowl combine the flour, almond meal, oats, cinnamon, baking soda, and salt
- In a separate bowl, combine the syrup, coconut oil, flaxseed mix, cider, and carrots
- Pour the wet mixture into the dry ingredients, mixing until just combined
Bake
- Spoon the batter into the muffin cups, filling each to the brim
- Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes
- Allow muffins to cool completely before storing
Serve
- Serve and enjoy!
*Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.
Recipe in Action
-
12 Servings
-
Difficulty: Easy
Nutrition Tip 
Almonds, apples, carrots, oats, and whole wheat flour. What do all of these have in common? They are a great source of fiber. Fiber promotes regular gut function and can help lower cholesterol.
The first modern-day vegans called a meeing in November 1944. Veganism has now been rising since 2012.
CONVERSION CHART
