Recipe of the Day: Carrot Cake Muffins

ST. LOUIS —

• 1 egg 
• 1/4 cup oil of choice (I prefer a light tasting olive oil)
• 1/4 cup milk of choice (I use unsweetened almond milk)
• 1 small mashed, ripe banana
• 1/2 cup pure maple syrup 
• 1/2 cup unsweetened applesauce
• 1/2 tsp. fine sea salt
• 1 1/2 tsp. baking soda
• 1 tsp. ground cinnamon 
• 1 cup grated carrots
• 3/4 cups rolls oats
• 1 1/2 cups flour
• 1/2 cup chopped raw walnuts 

Directions: 

1. Preheat oven to 375 degrees F. Line muffin tin with liners or spray a muffin tin with nonstick spray. 
2. In a large bowl, whisk together the egg, oil, milk, and banana until smooth and no large banana chunks remain. 
3. Add in the maple syrup and applesauce and stir to combined. Whisk in the salt, baking soda, cinnamon and mix to combine. 
4. With a wooden spoon, fold in the grated carrots, oats and flour until combined. Stir in the walnuts. 
5. Using an ice cream scoop, scoop the batter into each muffin tin. Sprinkle with extra oats or chopped walnuts, if desired. 
6. Bake for about 25 minutes, or until starting to turn golden brown and centers appear baked through. 
7. Let cool and store in air-tight container for 4 days at room temperature or up to a week in the refrigerator. 
8. Makes 12 muffins.