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Apple, banana and carrot muffins made with whole grains and flaxseed meal. Kid-friendly and freezer-friendly.
15 min
Prep Time
20 min - 25 min
Cook Time
35 min
Total Time
12
Servings
Make SURE the ingredients are room temp - especially if using coconut oil (the cold eggs and milk will make it harden). For mini muffins, one recipe makes 24 muffins - bake ~14 minutes. Double to fill two trays!
Preheat the oven to 350 degrees F.
Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
In a large bowl, whisk together the dry ingredients until well combined. Set aside.
In a separate large bowl, add the wet ingredients and whisk together until well combined. Make sure most ingredients are at room temperature to avoid oil coagulating.
Fold in any optional mix-ins into the batter.
Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined and smooth.
Evenly divide the batter between the muffin liners.
Bake for 20 to 25 minutes until a tester comes out clean.
Allow muffins to cool on a wire rack for at least 15 minutes before enjoying.
These are delicious with almond butter and a drizzle of honey on top.
To make mini muffins, bake in a mini muffin pan for 14 to 18 minutes until a tester comes out clean.