This is my first post back from another unexpected blog vacation. I am back! This is a healthy, hearty vegan muffin recipe with lots of neat ingredients. Enjoy!
Serving Size: This made six large muffins and I had extra batter to make six small muffins.
Ingredients:
-1 or 2 ripe organic bananas, mashed
-1 cup grated organic carrots
-1/3 cup organic unsweetened applesauce
-1 cup organic vanilla soy milk
-1/4 cup pure agave syrup
-1/2 cup raisins
-2 cups oat flour (substitutes: rice flour (gluten allergy friendly), spelt flour, whole wheat)
- 1 cup ground flax seed (optional)
-1/2 teaspoon baking soda
-2 teaspoon baking powder
-2 teaspoon cinnamon
-1/2 cup chopped pecans or walnuts (optional)
Directions:
1. Combine dry ingredients in a large bowl and Combine wet ingredients in separate bowl.
-1 or 2 ripe organic bananas, mashed
-1 cup grated organic carrots
-1/3 cup organic unsweetened applesauce
-1 cup organic vanilla soy milk
-1/4 cup pure agave syrup
-1/2 cup raisins
-2 cups oat flour (substitutes: rice flour (gluten allergy friendly), spelt flour, whole wheat)
- 1 cup ground flax seed (optional)
-1/2 teaspoon baking soda
-2 teaspoon baking powder
-2 teaspoon cinnamon
-1/2 cup chopped pecans or walnuts (optional)
Directions:
1. Combine dry ingredients in a large bowl and Combine wet ingredients in separate bowl.
2. Add wet to dry and mix to combine. Optional: Add nuts if using.
3. Grease muffin tins, add paper linings, and fill 3/4 full.
4. Bake @ 375 degrees for 15 minutes.
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