If these hearty little muffins were cars, they’d be rocking “fully loaded” labels. With plenty of wholesome and delicious ingredients like oats, carrots, apples, raisins and nuts, they’re a delight not only for the taste buds, but the body as well.
- Yield: 12 MUFFINS
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs
- ¾ cup (177 ml) unsweetened applesauce
- 6 tbsp (96 g) almond butter
- ¼ cup (85 g) honey
- 2 tsp (10 ml) vanilla extract
- 1 cup (115 g) shredded carrots
- ½ cup (76 g) raisins, soaked in warm water for 10 minutes and patted dry
- ½ cup (58 g) chopped walnuts
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, ginger, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add the eggs, applesauce, almond butter, honey and vanilla extract, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
- Transfer the batter to a medium-sized mixing bowl (this makes it easier to mix in the remaining ingredients), and fold in the carrots, raisins and walnuts by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 18–20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.