Vegan Gluten-Free Morning Glory Muffins

Ingredients

• ½ tbsp Flaxseed Meal
• 2 ½ tbsp Fresh Orange Juice
• 3 ½ tbsp Coconut Sugar
• 2 ½ tbsp Unsweetened Almond Milk
• 1 ½ tbsp Avocado Oil
• ½ tsp Vanilla Extract
• ⅓ cup Oat Flour
• ⅓ cup Potato Starch
• ½ tsp Ground Cinnamon
• ¼ tsp Ground Ginger
• ⅓ tsp Baking Soda
• ⅓ tsp Baking Powder
• ⅓ cup Apple
• ¼ cup Carrots
• 2 tbsp Raisins
• 2 ½ tbsp Shredded Unsweetened Coconut
• 3 ½ tbsp Walnuts

Instructions

1. Preheat oven to 350°F and grease 4 cups of a standard muffin pan or line with paper liners.
2. In a large mixing bowl, whisk together the flaxseed meal and orange juice. Let rest for 3 minutes until thickened and gel-like. Meanwhile, coarsely grate the apple and carrot and set aside.
3. Add the coconut sugar, almond milk, avocado oil, and vanilla extract to the flax mixture. Whisk until well combined.
4. Add the oat flour, potato starch, cinnamon, ginger, baking soda, and baking powder. Mix until smooth with no lumps. Season with salt to taste, then fold in the grated apple and carrot.
5. Fold in the raisins, shredded coconut, and chopped walnuts. Let the batter rest for 5 minutes to thicken slightly.
6. Divide the batter evenly among the 4 prepared muffin cups — they will be full. Bake for 20 minutes, or until the muffins have risen, are dry to the touch, and a toothpick inserted in the center comes out mostly clean.
7. Let the muffins cool in the pan for at least 10 minutes before serving. Leftover muffins keep covered at room temperature for 2-3 days or refrigerated for up to 5 days.