Carrot Muffins

 This recipe started from Natural Nurturer . Our changes are indictated with an *

Ingredients

• 2 tbsp ground flax meal
• 5 tbsp water
• 1 cup unsweetened applesauce 
• 1 cup cooked and cooled green lentils about 1/3 cup dry. 
• 1/4 cup applesauce * 
• 1/4 cup unsweetened almond milk or your favorite milk of choice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 1 1/2 cups oat flour *
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt  
• 1 cup grated carrot
• 1/2 cup raisins *
  

  Instructions

  • Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
  • Combine flax meal and water in a small bowl and let it sit for about 5 minutes to let it "gel". This will form a "flax egg" and work as a binding agent in the muffins.
  • After the "flax egg" has has a chance to gel, add it to a blender along with the maple syrup, applesauce, lentils, vinegar, almond milk, and vanilla.
  • Blend until mixture is smooth.
  • Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed.
  • Finally, fold in grated carrots and chocolate chips (if using).
  • Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
  • Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.