Ingredients

The following ingredients have 12 Servings
  • 2 honeycrisp apples (core removed and chopped (2 cups) - or Granny Smith Apples)
  • 1 carrot (1 cup chopped)
  • 2 eggs
  • ½ cup avocado oil
  • ½ cup maple syrup ( honey or agave syrup)
  • ½ cup unsweetened almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1/2 cup flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • ½ teaspoon salt

Instruction

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or spray a silicone muffin pan.
  • In a blender, add the apple, carrot, eggs, oil, maple syrup, almond milk, and vanilla extract. Blend a few seconds until it is combined. combine gluten-free flour, tapioca flour, baking soda, salt, cinnamon, nutmeg and ginger mix to combine and set aside.
  • In a large bowl combine the gluten-free flour, flax meal, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix to combine then pour in the wet ingredients into the dry ingredients and mix the batter to combine.
  • Scoop the batter equally into the muffin pan cups.
  • Bake for 20-22 minutes or until tops are slightly brown and a toothpick inserted comes out clean. Let cool slightly before removing and transfer to a cooling rack to finish cooling.