Healthy Morning Muffins (Vegan & Gluten-Free)

This is for you Carrot Cake Fans!

My recipe for Gluten-Free Healthy Morning Muffins is one that our family has enjoyed so much, and I shared it with you a while back on this blog.  In our transition to a plant-based diet, I am adapting as many of our favorites as possible.  The results are sometimes disappointing, but not with these muffins!  They are just as moist and delicious.
If you are a fan of carrot cake, I know you will love these muffins.
Go on - eat some carrot cake for breakfast and know that you are eating something healthy to start your day!

Watch how I make this recipe in the video below:

Recipe:

1 1/4 cup Gluten-Free Flour Blend

1/2 cup Brown Sugar

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp Salt

1 cup Gluten Free Rolled Oats

1/2 cup Rasins

3 Tbsp Olive Oil

1 Flax Egg (1 Tbsp ground Flax Seed + 2 1/2 Tbsp Water)

2/3 cup Almond Milk

4 medium Carrots, grated

1 medium Ripe Banana

Preheat oven to 400 degrees F.

In a large bowl, whisk together the Gluten-Free Flour Blend, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.

Stir in the oats and raisins.

Add the oil, flax egg, almond milk, carrots, and banana and stir until combined.

Fill a 12 cup muffin pan with paper liners and spritz lightly with oil.  Fill each cup with 1/4 cup of batter. 

Bake for 23-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.

Allow the muffins to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool for another 10 minutes.

Makes 12 muffins.

Enjoy!