These Carrot & Apple Muffins are densely packed with veggies and fruit. They are slightly sweetened with honey and one date but grab most of their flavor from bananas, apples, raisins and carrots! A mix of oats and ground buckwheat flour create the batter while chia seeds hold everything together! These muffins are dense so they'll fill you up and keep your energy going for hours. They do come out pretty moist so feel free to slice in half and toast these in the toaster or in the oven before eating leftovers.
I get so excited when something so yummy is rich in nutrition. Muffins are simple to whip up and I highly encourage you to give these a whirl. I like to heat these up and spread a tad of vegan butter or almond butter on top and let it melt. What a perfect start to this day!
Carrot & Apple Muffins
- 1 1/4 cup grated carrots
- 1/4 cup grated apple
- 1/2 mashed banana
- 1/4 cup old fashioned oats
- 1/2 cup + 1 tbl buckwheat flour
- 1/4 cup raisins (I used golden and traditional!)
- 1/2 tbl chia seeds
- 3/4 tbl ground cinnamon
- 3/4 tbl coconut oil melted
- 1 tsp pure vanilla extract
- 2 tbl honey
- 1 Medjool date (if your blender isn’t high-quality, soak your date in hot water to soften)
- 1/2 cup almond milk
- Preheat oven to 325 degrees.
- Line a 6-cavity muffin tin with liners.
- Grate your carrots and apples with a cheese grater.
- Place the grated carrots and apples in a large bowl with the dry ingredients: oats, buckwheat flour, raisins, chia seeds and cinnamon. Give it a big stir!
- Place banana, oil, vanilla, honey, date and almond milk into a blender, puree for about 30 seconds until your mixture becomes smooth.
- Add the blended wet ingredients into your dry ingredient bowl, give it another stir to incorporate.
- Pour your mixture into your lined muffin tin, these don’t rise too much so you can fill them up at least 3/4 full.
- Place muffins in the oven and bake for 30 minutes. With five minutes left on the timer, you can brush maple syrup on top to enhance the crunch!
- Take these out of the oven and let cool. After 10 minutes, remove the muffins to a wire rack and cool completely before storing.
These should be kept in an air tight container in the fridge for up to 5 days!