Ingredients
Scale
- 1 1/2 cups All-Purpose Gluten-Free flour (I usually use Cup 4 Cup or Pamela’s)
- 1 cup rolled oats (not quick-cooking or instant)
- 1/2 cup turbinado raw cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 very ripe banana, mashed
- 1 cup unsweetened almond milk
- 1 egg
- 1 tsp vanilla
- 1 cup grated carrot (about 2 carrots)
- 1 cup grated apple (about 1/2 large apple)
- 1 teaspoon freshly grated ginger (I use a zester to grate it.)
- 1/3 cup shelled pumpkin seeds
- 1/3 cup dried cherries
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, combine mashed banana, almond milk, egg, and vanilla.
- Stir carrot, apple, pumpkin seeds, and raisins into the wet mixture.
- Add wet mixture to dry mixture and stir until just combined.
- Line a muffin tray with liners or spray with non-stick spray.
- Scoop batter into muffin cups until 3/4 full.
- Place muffin tin in the oven and bake for 20-25 mins (mine took 23 mins).
- Remove from oven and let cool for 10 mins.
- Remove from tray and let cool completely on a wire rack. Serve and enjoy!
- If you have any leftovers, these muffins keep for up to 5 days in an airtight container… if you can exercise more restraint than I did!
Nutrition
- Serving Size: 1 Muffin
- Calories: 132
- Sugar: 11.6 g
- Fat: 2.2 g
- Carbohydrates: 26 g
- Protein: 2.8 g
- Cholesterol: 13 g