Recipe & photo courtesy of Emma Kula.
These healthy, gluten-free and vegan carrot cashew muffins are a stellar addition to any brunch spread, or can be made ahead and frozen for easy breakfasts throughout the week! The warming spices and swirl of nut butter make them extra luxurious.
1 c. oat flour (you can grind rolled or quick oats in a blender until fine)
1¼ c. almond flour
1 tsp. baking soda
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
¼ tsp. cloves
1 heaping c. shredded carrot
1 ripe banana, mashed
⅓ c. maple syrup
¼ c. applesauce
¼ c. coconut oil, melted + cooled
2 flax or regular eggs
1 tsp. vanilla
⅓ c. raisins
⅓ c chopped cashews
3 tbsp cashew or peanut butter for swirling tops
Preheat the oven to 350 degrees and grease a standard 12-cup muffin tin.
In a large bowl, whisk together your mashed banana, maple, applesauce, coconut oil, eggs and vanilla until smooth. Fold in your shredded carrot.
In a separate small bowl, combine your flours, baking soda, salt and spices and whisk thoroughly. Add this dry mixture to your wet mixture and gently stir with a spatula to combine. Fold in your raisins and chopped cashews.
Divide the batter evenly between the 12 muffin tins. Add a teaspoonful of nut butter to the top of each muffin and gently swirl with a toothpick.
Bake for 22-25 mins or until a toothpick inserted into the centre of a muffin comes out clean. Let cool completely and enjoy!