Super Healthy Carrot Muffins
Extremely tasty and packed full of fiber! :)
- 2 tbsp psyllium husk powder
- 2 tbsp chia seeds
- 1/2 cup water
- 1 banana, mashed
- 1/2 cup almond milk
- 1/2 cup almond meal
- 1 cup oatmeal
- 1/2 cup (total) oat and/or rice bran
- 3 tbsp Splenda brown sugar blend
- 3 tsp baking powder
- 1/2 cup walnuts, chopped
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
Preheat oven to 400 degrees F. Grease muffin tins (for 6 large or 12 small muffins).
Combine psyllium, chia seeds, and water. Set aside to soak for 10 minutes. Combine almond meal, oatmeal, bran, sugar, and baking powder in a large bowl, and set aside.
Beat together psyllium-chia seed mixture, mashed banana, and almond milk. Stir in dry ingredients and mix until well combined. Fold in carrots, pineapple, and walnuts.
Spoon into prepared muffin tins. Bake at 400 degrees F for 20-25 minutes until an inserted toothpick comes out clean. Remove from tins and cool on rack.
Combine psyllium, chia seeds, and water. Set aside to soak for 10 minutes. Combine almond meal, oatmeal, bran, sugar, and baking powder in a large bowl, and set aside.
Beat together psyllium-chia seed mixture, mashed banana, and almond milk. Stir in dry ingredients and mix until well combined. Fold in carrots, pineapple, and walnuts.
Spoon into prepared muffin tins. Bake at 400 degrees F for 20-25 minutes until an inserted toothpick comes out clean. Remove from tins and cool on rack.