I’m not new to the allergy world and am always trying to play around with new combinations for recipes that can be adapted for everyone and are still delicious! These muffins are egg-free, dairy-free, gluten-free and totally free of animal products making them vegan too! If you’re not gluten-free, feel free to substitute the flour with a mix of unbleached all purpose flour/whole wheat or just all purpose flour and the flax egg with 1 regular egg. They are naturally sweetened with carrots and applesauce making them a perfect choice to enjoy a snack without breaking the calorie bank.
These wonderful creations came to be because I had ran out of ripe bananas (they were literally green) to make my healthy banana bread and if you’ve ever made banana bread with unripe bananas, you’ll know that it’s not a good idea! It needs the sweetness to make it delicious! I decided to experiment with another sweet fruit/vegetable because I think being in the kitchen should be fun and a big ole experiment!! To be honest, usually most of the food turns out okay even if it’s mushy and doesn’t hold it’s shape. If it’s somewhat edible, I’ll eat it because I don’t like to waste anything! I was happy that these muffins turned out amazing! I use this muffin pan to make these in but you can also use a silicone muffin tray like this to avoid using cooking spray.
I used my mortar and pestle to chop up the walnuts coarsely. I love using mine for herbs to bring out flavour or for instances like these when I’m too lazy to bring out a cutting board and chop my ingredients. Here’s a link to a Mortar and Pestle that I would recommend. They’re so versatile and not to mention, pretty!
Below are some pictures to guide you through the steps. If you decide to give these a whirl, please share a picture of your creation using my recipe on Instagram by tagging @balancingandie so I can see them :).
*I use the brand Truvia for my sweetener Please feel free to replace flour with all purpose flour or other gluten-free blend and omit protein powder and replace with extra flour. If the dough is too dry, add more almond milk (this will depend on your flour, protein etc.)
2 flax eggs (2 tbsp ground flax +6 tbsp water) or egg if not vegan
1 cup loosely packed grated carrot (approx 2 medium sized carrots)
1/2 cup unsweetened apple sauce
1 cup unsweetened almond milk (or other milk)
1 tsp vanilla extract
1/4 cup vegan vanilla protein powder (sub other protein or extra flour if omitting)
1 cup chickpea flour
1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp Stevia* (or 2 tbsp maple syrup)
1/2 cup walnuts (chopped)
1/4 cup vegan chocolate chips (+extra for topping)
Spray muffin tin with non-stick cooking spray. Preheat oven to 350ºF/176ºC.
Make flax egg by combining 2 tbsp ground flax with 6 tbsp of water and let sit for 1 minute.
Combine dry ingredients in a small bowl.
Add remaining wet ingredients to flax mixture.
Add dry ingredients to wet ingredients.
Fold in any toppings of your choice. I used walnuts and chocolate chips.
Spoon into baking cups, about 3/4 of the way full.
Bake for 18-22 minutes until toothpick comes out clean when inserted in the centre of the muffin.
This information is provided as an estimate only, based on the ingredients I used and the toppings of my choice. The below information may change with any substitution you make or variances in brands used.
Serving Size 12
Servings Per Container 1
Amount Per Serving
Calories 113Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1.3g7%
Trans Fat 0g
Total Carbohydrate 11.7g4%
Dietary Fiber 2.1g8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.