Скачать или смотреть Oatmeal Carrot Zucchini Muffins | Vegan & Gluten Free

Hey everyone, welcome back to my channel! Today, I'm excited to share with you a delicious recipe for Oatmeal Carrot Zucchini Muffins that are not only vegan but also gluten-free. These muffins are perfect for a healthy breakfast or a satisfying snack any time of the day. Let's dive right in and see how easy it is to whip up these wholesome treats!

Find the full recipe here: https://batelskitchen.com/oatmeal-car...

If you can't afford a Vitamix, this blender is pretty amazing: https://amzn.to/4dKtjA7

As a very busy mom, I tend to think how can I simplify my mornings with the kids before they go to school.

I'm a very big believer in a proper nourishing breakfast, and everyone in my household knows that no one goes anywhere before eating something healthy and filling.

That is why, muffins, are such a big hit at my house. They are practical and packed with vitamins and good for you ingredients that fules your body with clarity and energy.

Perfect at the house, or on the go, and you know you have opened your day right.

These yummy and moist muffins are made from oats which are so amazing to eat in the morning.

I hope you give them a try!

For the very best texture, place the baked muffins to set in the fridge for about 4 hours before serving.
Then warm up for 15- 30 seconds before serving.

Healthy Carrot Muffins- Vegan & Gluten-Free

Ingredients:

For the wet:

3 bananas, mashed
3/4 cup honey/maple syrup
3/4 cup plant milk
1 tbsp apple cider vinegar
1/4 cup coconut oil

For the dry:

3 1/3 cup oat flour (blend oats in a high-speed blender until fine)
1 1/2 Tbsp baking powder (aluminum-free)
1/2 tsp baking soda
1 tbsp ground Cinnamon
2 tsp ground ginger
1/2 tsp salt
3/4 cup chocolate chips
1/2 cup chopped walnuts (optional)

2-3 carrots- grated finely
Or 2 carrots and 1 zucchini

Instructions:

Preheat oven to 340 F.

Arrange 2 separate bowls and prepare the wet and dry ingredients.

Mix the wet ingredients and add to the dry bowl mixture. Add the grated carrots (and zucchini), walnuts, and fold in.

Pour 1/3 cup measurement into a muffin lined tin and bake for 30 minutes or until toothpick comes out dry.

Allow to cool completely, place in the fridge for 4 hours before serving (for best texture). Keep refrigerated up to 5 days, or in the freezer up to 2 months.

Enjoy!

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