Carrot-Flax Muffins


  • 1 Medium Apple (Peeled)
  • 2 Medium Carrots (Peeled)
  • 1½ Cups Gluten-Free Flour
  • 1½ Cups Flax Seed Meal
  • 1 Cup Brown Sugar
  • 2 Tsp Baking Soda
  • 2 Tsp Cinnamon
  • 1 Tsp Kosher Salt
  • 2 Large Eggs
  • ¾ Cup Whole/Almond Milk (Unsweetened)
  • 1 Tsp Vanilla Extract
  • ¼ Cup Whole Flax Seeds


1. Preheat the oven to 350º. Puree the apple & carrots in a food processor & set aside. Line a 6-muffin tin with large paper cups, & set aside.

2. In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, & cinnamon.

3. In a separate bowl, combine the milk, eggs, & vanilla. Mix well, & slowly pour the liquid ingredients into the dry ingredients, stirring.

4. When the wet & dry ingredients are combined, add the apple & carrot puree. Gently stir to combine without over mixing.

5. Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, & because these are gluten-free muffins, they aren't going to rise too much.)

6. Sprinkle the flax seeds on top of each muffin. Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.

7. Cool in the muffin tin for 5 to 10 minutes.

Nutritional Facts


Calories347 kcal
Protein10.9 g
Dietary Fiber10.4 g
Sugars38.9 g
Sodium679.9 g
Potassium429.5 g
Total Carbohydrates32.6 g