When my son Evan comes home from school after a long day, he is absolutely ravenous. Which means that I need to have a healthy snack ready to go or the hanger sets it and he becomes a raging toddler (he takes after his momma). I want to ensure that whatever it is I feed him has him feeling full, but ensures that he is still hungry when dinner rolls around.
One of our go to snacks are these incredible Carrot, Apple and Walnut Muffins from one of my absolute faves, The Minimalist Baker. These muffins are tender, fluffy, perfectly sweetened and a hit with everyone I serve them to.
I have made a few very minor changes to this recipe, just to make them a bit more toddler friendly and to include ingredients that I have on hand. We aren’t gluten-free, so I use standard all-purpose flour in my recipe, but if you are looking for that option, do check out her recipe.
Absolutely delicious for breakfast topped with some crunchy almond butter or a snack on the go.
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- 1.5 flax eggs (or 1 regular egg)
- ¼ cup olive oil
- ⅓ cup mashed very ripe banana
- ¼ cup agave nectar or maple syrup
- ½ cup unsweetened applesauce or 1 sweet apple, finely grated
- ½ cup brown sugar
- ½ tsp sea salt
- 1.5 tsp baking soda
- ½ tsp ground cinnamon
- ½ cup plain almond milk, unsweetened (I've used cow's milk here too)
- 1 heaping cup (packed) grated carrot
- ⅔ cup gluten free rolled oats
- ½ cup almond meal
- 1 cup + 2 Tbsp unbleached all purpose flour
- ¼ cup raw walnuts (chopped) for topping
- ¼ cup chocolate chips (for topping)
- Preheat oven to 375 degrees F and prepare muffin tins with liners.
- Prepare flax eggs, or break egg into large bowl.
- Add mashed banana, maple syrup/agave and olive oil and whisk to combine.
- Then add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
- Add almond milk and stir.
- Add grated carrot and stir.
- Add oats, almond meal, flour and stir.
- Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts and chocolate chips (if desired)
- Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let them sit in tins for 15-20 minutes.
- Allow them to cool completely before eating.