flourless morning glory muffins

I love a good muffin.

In fact, if you were to ask me what my favourite kind of baked treat was, “muffins” would probably be my answer. That’s not to say that I turn my nose up at cookies, cakes, brownies, or bars (especially if chocolate is involved), but muffins somehow managed to make their way to the top of my favourites list over this last handful of years. And I say “somehow managed” because I wasn’t all that crazy about them back in the day.

Ingredients

• ¼ cup (64 g) creamy almond butter*
• 1 medium-size ripe banana (~100 g)
• 1 large egg
• 1/4 cup (80 g) honey
• 1/2 cup (40 g) rolled oats**
• 2 tbsp (14 g) ground flaxseed
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup carrots (about 2 large), peeled and grated (115 g)
• 1 medium apple, peeled, cored, and grated (115 g)
• 1/3 cup (55 g) raisins
• 1/3 cup (40 g) walnuts

Directions

1. Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
2. Add all ingredients except for carrots, apple, raisins, and walnuts (if using) to a high-speed blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well. Fold in carrots, apple, raisins, and walnuts and mix by hand.
3. For full instructions : www.runningwithspoons.com

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