Carrot Cake Muffins

1 large organic egg

¼ cup olive oil

1 mashed very ripe banana

¼ cup maple syrup or honey

½ cup 1 sweet apple, finely grated

½ cup coconut palm sugar

½ tsp sea salt

1 ½ tsp bicarbonate of soda

1 tsp tsp ground ceylon cinnamon

1 tsp pumpkin pie spice

½ cup unsweetened almond milk

1 heaping cup (packed) grated carrot

⅔ cup gluten free rolled oats

½ cup ground almonds

1 cup + 2 Tbsp buckwheat flour

¼ cup raw walnuts pieces

Method:

Preheat the oven to 175 C/350 F. Lightly grease muffin tin with coconut oil.
In a bowl mash the banana then add the egg, maple syrup, olive oil and whisk to combine.
Next add the grated apple, coconut sugar, bicarbonate of soda, salt and cinnamon and whisk to combine. Add the almond milk and stir.
Add the grated carrot and fold through.
Add the oats, ground almonds and buckwheat flour and gently mix through. Fold in the walnut pieces.
Divide evenly among 12 muffin tins, filling them all the way up to the top.
Bake for 32-36 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
Remove from oven and let set in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
Once cooled, store in a covered container or bag at room temp to keep fresh for 4-5 days. Once completely cool they can also be frozen for up to 3 months.