Ingredients:
2 tablespoons flaxseed meal (ground flaxseeds)
1 ½ cups whole wheat pastry flour (all-purpose works too)
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 teaspoon cinnamon
1 cup North Coast APPLESAUCE
½ cup grated peeled carrots (about 1 medium carrot)
⅓ cup pure maple syrup
¼ cup extra virgin olive oil, plus more for greasing the muffin tin
Turbinado sugar (raw sugar), for sprinkling (optional)
Directions:
Preheat the oven to 350ºF. Lightly grease a muffin tin with oil; set aside.
In a small bowl, combine the flaxseed meal with 6 tablespoons of water. Stir and chill in the refrigerator while you prep the rest of the ingredients. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. In a separate bowl, stir together the APPLESAUCE, carrots, maple syrup, oil, and flaxseed mixture. Add the wet ingredients to the dry ingredients and stir just until combined. Divide the batter among 8 of the prepared muffin cups. Bake until the muffin tops look dry and a tester inserted into the center of a muffin comes out with a few crumbs, about 25 minutes. Cool completely before serving. Store the muffins in an airtight container in a cool dry place for up to 5 days. See more with North Coast Organic.
