Carrot Cake Muffins

MAKES 12 SERVINGS

2 tablespoons ground flaxseed

5 tablespoons water

¾ cup almond milk or other nondairy milk

¾ cup unsweetened applesauce

½ cup maple syrup

1 teaspoon vanilla extract

1½ cups whole wheat flour

½ cup rolled oats

1 teaspoon baking soda

1½ teaspoons baking powder

Pinch of sea salt

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1 cup grated carrot

Vegetable oil spray

Preheat the oven to 350°F. Place the ground flaxseed in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes. Add the almond milk, applesauce, maple syrup, and vanilla extract to the bowl with the flaxseed mixture, and mix well. In a large bowl, combine the flour, oats, baking soda, baking powder, salt, cinnamon, and ginger. Mix well. Pour the flaxseed mixture into the large bowl with the flour. Mix until incorporated. Add the grated carrot. Mix to incorporate.

Lightly spray a muffin tin with vegetable oil spray or use muffin liners. Evenly divide the muffin batter into the muffin molds by filling up to three-quarters capacity. An ice cream scoop works well for this. Bake for 25 minutes or until a toothpick inserted into the muffin comes out clean.

Per serving ( of recipe): 121 calories, 3 g protein, 26 g carbohydrate, 10 g sugar, 1 g fat, 10% calories from fat, 3 g fiber, 209 mg sodium

Recipe by Dora Stone