// apple-banana-carrot vegan muffins //
adapted from martha stewart mag's morning glory muffins
1 ripe banana
1/4 c olive oil
1/2 c almond milk (any kind of nut milk will work, coconut milk may be a bit thick/heavy)
1 tbsp chia seeds
1/2 tbsp ground flax seeds
1/2 c whole wheat pastry flour or whole wheat flour (or regular flour, whatevs)
3/4 c regular flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice or nutmeg or combination
1/2 tsp coarse salt
1 c old-fashioned rolled oats (not instant)
1/2 c packed light brown sugar (dark is probably just fine)
1 apple, diced
4 carrots, peeled and grated
my photography skills don't do these justice...but you can tell that they were such a hit at a recent get-together that there was only one left!
Pre-heat oven to 400 F. Fork-mash the banana in a bowl. Pour in almond milk and olive oil and mash a bit more. Stir in chia and flax seeds so that they puff up and get gloopy (to make your faux-egg binding agent) while you get started on...
Grating the 4 carrots if you haven't already. I know, it's a lot of grating. It's worth it, promise. Dice up any remaining bits of carrot. Spray down a 12-muffin pan with olive oil.
In a big mixing bowl, whisk together the flours, baking powder, baking soda, spice, and salt. Whisk in the oats and sugar. Then the apple. Then the carrots. Then the banana-chia-OO-almond milk gloop (use your hands). Once flour mix is well-incorporated, divide into muffin cups.
Slide pan into oven. Check on 'em at 18-20 min, then they'll need about 5 min, probably, so that a toothpick inserted in center of muffin comes out clean. Yay! You have muffins!