These muffins come together quickly, which is a must for me on a busy weekday.

I appreciate the high protein aspect of them, they are also moist, and flavourful. The recipe is adapted from Live Simply. 

Ingredients

  • 4 TB butter melted, or olive oil
  • 1/2 cup unsweetened applesauce 130g
  • 1/3 cup maple syrup 100g
  • 2 eggs
  • 1 1/2 tsp pure vanilla extract
  • 1 cup shredded carrots 190g
  • 1/3 cup chopped walnuts 35g
  • 1 1/2 cups almond flour 150g
  • 1/2 cup oat flour 55g, I made my own by blending oats in my Vitamix
  • 1/2 cup oats 55g
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 - 4 TB brown sugar for the topping

Directions

  • Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners. 
  • In a large mixing bowl, whisk the wet ingredients: melted butter (or olive oil), applesauce, maple syrup, eggs, and vanilla extract. Stir in the shredded carrots and walnuts. 
  • Add the dry ingredients to the bowl: oat flour and oats, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine the ingredients. 
  • Divide the muffin mixture evenly among the muffin cups. You can use an ice cream scooper. 
  • Sprinkle the tops of the muffins with brown sugar.
  • Bake for 25 minutes, until the centres are firm to the touch and the edges are browning.
  • Let the muffins cool fully. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months.