Servings: 12 Small Muffins

2 tablespoons ground flax 2 tablespoons ground flax
5 tablespoons water 5 tablespoons water
3/4 cup almond milk or other plant-based milk ¾ cup almond milk or other plant-based milk
3/4 cup unsweetened applesauce ¾ cup unsweetened applesauce
1/2 cup maple syrup ½ cup maple syrup
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour 1 ½ cups whole-wheat flour
1/2 cup rolled oats ½ cup rolled oats
1 teaspoon baking soda 1 teaspoon baking soda
1 1/2 teaspoons baking powder 1 ½ teaspoons baking powder
1/2 teaspoon salt ½ teaspoon salt
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/4 teaspoon ground ginger ¼ teaspoon ground ginger
1 cup grated carrot 1 cup grated carrot

Preheat oven to 350 F. Place the ground flax in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes.
Add almond milk, applesauce, maple syrup, and vanilla extract to the bowl with the water and flaxseed mixture and mix well. In a large bowl, add flour, rolled oats, baking soda, baking powder, salt, ground cinnamon, and ground ginger. Mix well.
Pour the milk and flaxseed mixture into the large bowl with the flour. Mix until all has been incorporated. Add the grated carrot. Mix to incorporate.
Empty the mixture into the muffin molds by filling up to ¾ capacity. Bake 20 minutes or until a toothpick is inserted into the muffin and comes out clean.
Source: dorastable.com

Per muffin: Calories: 119; Fat: 1.3 g; Saturated Fat: 0.2 g; Calories from Fat: 9.3%; Cholesterol: 0 mg; Protein: 2.8 g; Carbohydrates: 25.5 g; Sugar: 10 g; Fiber: 2.9 g; Sodium 234 mg; Calcium: 99 mg; Iron: 1 mg; Vitamin C: 1 mg; Beta-Carotene: 923 mcg; Vitamin E: 1 mg; Potassium: 159 mg  Per muffin: Calories: 119; Fat: 1.3 g; Saturated Fat: 0.2 g; Calories from Fat: 9.3%; Cholesterol: 0 mg; Protein: 2.8 g; Carbohydrates: 25.5 g; Sugar: 10 g; Fiber: 2.9 g; Sodium 234 mg; Calcium: 99 mg; Iron: 1 mg; Vitamin C: 1 mg; Beta-Carotene: 923 mcg; Vitamin E: 1 mg; Potassium: 159 mg