Carrot Coconut Muffin {Vegan & GF}

Back with a blog post after another long hiatus cuz ain’t no one got to maintain a blog these days! 😛

This post is about a smoothie that was actually a MUFFIN. I don’t have the time to bake often these days but when I do, I keep it clean!

This Carrot Coconut Muffin is both vegan and gluten free. I adapted the recipe from @minimalistbaker but substituted a few ingredients. I’ll admit that I was a little skeptical about the texture but it turned out beautifully crisp on the outside and spongy on the inside. The finicky hubs gave it a big and that’s good enough for me!

Ingredients:

Wet ingredients:

Coconut oil – 1/4 cup, room temperature

Flax egg – 1 1/2 tbsps (mix 2 tbsps flax seeds in 5 tbsps water and let sit for few minutes)

Date Syrup – 1/4 cup

Apple Banana puree – 1 apple and 1 banana puréed until lump free

Unsweetened Almond Milk – 1/2 cup

Vanilla extract – 1 tsp

Dry ingredients:

Coconut Sugar – 1/4 cup (can also use brown sugar)

All Spice Mix – 1 tbsp

GF flour of your choice – 1 1/2 cups (I used almonds meal, coconut and GF oat flours)

Rice flour – 1/4 cup

What to do next:

In a bowl, whisk the coconut oil, flax egg, coconut sugar, date syrup (you can also use agave or maple syrup).
To this mixture, add the banana and apple puree, unsweetened almond milk, pinch of vanilla extract, all spice mix. Mix thoroughly.
Finally add all the GF flour. Whisk again. Add rice flour and mix again.
Bake in muffin trays at 180C or 375F until done.

Your deliciously healthy treats are ready! 🙂