Ingredients
- 1 cup rolled oats
- 1 cup gluten free flour (or whole wheat or spelt)
- 1 banana
- 2 eggs
- 2 tsp baking soda
- 1 apple (I like pink lady)
- 2 medium carrots
- 1/2 cup cup raisins
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup full fat coconut milk
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1/2 cup walnuts, chopped
- pinch sea salt
Instructions
- Preheat oven to 350 and line a muffin tin with liners.
- In a medium bowl, mix together 1/2 cup of the oats, baking soda, flour, sea salt, coconut sugar, cinnamon, and nutmeg.
- Set aside.
- In a food processor or blender, add remaining oats and pulse/blend until a flour consistency is formed, set aside.
- In another bowl, whisk together the eggs, vanilla, and coconut milk.
- Next, core the apple, peel carrots, and add them to the blender, along with the banana.
- Pulse/blend lightly until a crumble like consistency is formed.
- Pour wet ingredients into dry, and fold in the raisins and walnuts, be sure not to overmix!
- Spoon batter into each muffin cavity.
- I made regular size muffins and 28 min in the oven was perfect!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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