Muffin Morning Glory Bebas Gluten Vegan

Instructions

1. Preheat oven to 350 degrees F (176 C) and grease a standard-size muffin pan or line with paper liners.
2. In a large mixing bowl, whisk together the flaxseed meal and orange juice. Let rest for a few minutes to gel/thicken. If you haven’t already shredded your carrots and apples, you can do so now (we used the large/coarse side of this box grater). There’s no need to squeeze out liquid from the shredded apple or carrot. Set them aside until ready to add.
3. Once the flaxseed has thickened, add the coconut sugar, dairy-free milk, avocado oil (or melted butter), and vanilla. Whisk until well combined.
4. Add the oat flour, potato starch, cinnamon, ginger, baking soda, baking powder, and salt. Mix until smooth with no lumps remaining. Then add the shredded carrots and apples and mix until well combined.
5. Add the raisins, desiccated coconut, and chopped walnuts and mix once more. Let the batter rest for ~5 minutes to thicken slightly.
6. Divide the batter evenly between 12 muffin cups (amount as recipe is written // adjust if altering the default number of servings). They will be full! Bake for 20-24 minutes or until the muffins have risen, are dry to the touch, and a toothpick inserted in the center comes out mostly clean.
7. These muffins can be enjoyed warm, but they will be very moist. We like to let them cool for at least 20 minutes before enjoying them with a glass of dairy-free milk or a warm cup of coffee or tea.
8. Best when fresh. Leftover muffins keep covered at room temperature for 2-3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month (or longer).