These gluten free muffins are truly something to feel good about for breakfast—tender and hearty, with great texture from the oats and walnuts, plus lots of natural sweetness and fiber from the bananas and carrots (not to mention the flax)! We've added a good amount of anti-inflammatory spices to feel good about as well—feel free to increase them if you really like spices. Yields 12+ muffins.
INGREDIENTS:
1 1/2 cups 1:1 gluten free flour (we love Bob's Red Mill)
1 tsp baking soda
1 tsp baking powder
1 1/2 Tbsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
1/4 cup brown sugar, lightly packed
1/3 cup House Blend or Olio Santo EVOO
2 eggs
1 tsp vanilla
3 bananas, mashed
1 cup grated carrots (you'll need about 2 medium carrots)
1/4 cup flaxseed + more for topping
1/2 cup rolled oats
1/2 cup chopped walnuts
Preheat oven to 350°F. Line a 12 cup muffin pan with liners and set aside.
In a medium bowl combine, GF baking flour, baking soda, baking powder, cinnamon, ginger, and salt. Whisk to combine and set aside.
In a large bowl mash the bananas (a potato masher or large fork work well), then add the eggs, olive oil, brown sugar, and vanilla. Whisk to combine.
Add the dry ingredients and stir with a spatula until just combined, making sure not to over mix.
Fold in the carrots, flaxseed, oats and walnuts, then using an ice cream scoop or measuring cup, divide the batter evenly among the 12 cups (they should be filled most of the way, but not to the top, sometimes we can get 14 muffins from this recipe).
Top with a sprinkle of flaxseed, then bake for 15-20 minutes or until the muffins are golden and a toothpick stuck in the center comes out clean. Because these muffins are made with GF flour and lots of fruit/veggies, we've found it's better to err on the side of a little more well done than under baked (make sure the toothpick is clean)!
Let cool slightly in the pan for a few minutes, then transfer to a cooling rack. Store in the fridge after a day or two to keep fresh.
Eat on their own, or with a little smear of peanut or almond butter, cream cheese or butter.
Recipe adapted from Off the Wheaten Path.
