Sort ingredients
sleighter
QR Code
Listen
Pdf
Preheat the oven to 350 degrees F.
Prepare muffin pan: Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
Mix the dry ingredients: In a large bowl, whisk together the flour, white whole wheat flour, flaxseed meal, cinnamon, baking powder, baking soda and salt until well combined. Set aside.
Mix the wet ingredients: In a separate large bowl, add the carrots, mashed banana, applesauce, pure maple syrup, milk of choice, oil, egg and vanilla extract. Whisk together until well combined. Make sure most of your ingredients are at room temperature to avoid the oil coagulating.
Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix together with a wooden spoon until just combined and smooth. Fold in any optional mix-ins (I love chopped toasted walnuts in these muffins!).
Bake the muffins: Evenly divide the batter between the muffin liners. Bake muffins for 20 to 25 minutes until a tester comes out clean.
Allow muffins to cool on a wire rack for at least 15 minutes before enjoying! These are delicious with almond butter and a drizzle of honey on top.
To store: Store muffins in an airtight bag or container for 1 day, then transfer to the fridge for up to 5 days. Store in an airtight container or bag in the freezer for up to 3 months.