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35 mins
Moderate
40 cal
24 ppl
Ingredients
2
Carrot - chopped
2
Eggs, whole large - or flax "egg" (see directions)
1 tsp
Vanilla Extract
1 cup
Applesauce, unsweetened
1 tsp
Baking Powder
1 tsp
Baking Soda
1 cup
Whole Wheat Flour
1/2 cup
Oats, rolled, gluten-free
Moist and tender, these little muffins are great for breakfast or an afternoon snack.
Nutritional Information
Per serving (24)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Add the carrots, eggs (or flax eggs), vanilla, and applesauce to the Batchbowl and mix well.
2
To make flax eggs, mix one tablespoon of ground flaxseed meal with three tablespoons of water and let the mixture thicken in the refrigerator for 15 minutes. This is equivalent to one egg.
3
In a medium bowl, combine the baking powder, baking soda, whole wheat flour, and oats.
4
Fold in the wet carrot-apple mixture to the dry ingredients, careful not to overmix.
5
Pour batter into a lightly greased mini-muffin tin.
6
Bake at 375 F for 12 to 14 minutes. Cool for 10 minutes before removing from tins.
7
Enjoy!
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
