- 2 eggs
- ¼ cup coconut oil, melted
- 1 ripe banana, mashed (roughly ⅓ cup)
- ½ cup unsweetened applesauce
- ½ cup plus 2 tablespoons light brown sugar
- ½ cup milk of choice (dairy, almond, coconut)
- 1 cup grated carrot (roughly 2 large carrots)
- ½ cup grated apple (roughly 1 large apple)
- 1½ cups all-purpose flour
- 1 cup old-fashioned oats
- Pinch of fine salt
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon ground flaxseed
- 1 tablespoon hulled hempseed
- ½ cup flaked unsweetened coconut, plus a few more tablespoons for topping muffins
- Preheat the oven to 375°F and line a muffin tin with paper liners (I needed one full-size tin and one half-size tin). Spritz the liners with nonstick spray.
- In a large bowl, whisk together the eggs, coconut oil, banana, applesauce, brown sugar, and milk. Mix well.
- Using a food processor (or box grater), grate the apple and carrots.
- In a second bowl, combine the flour, oats, salt, baking soda, spices, flaxseed, hempseed, coconut flakes, and grated carrots and apple. Mix well to combine.
- Gently fold the dry ingredients into the wet, mixing until everything is just combined. Resist the urge to overmix – you want to stir until there are no clumps of dry flour/oats.
- Fill the muffin tins with the mixture, filling each muffin cup about ¾ full. Sprinkle each muffin with a pinch of coconut flakes.
- Bake for 20-25 minutes, or until the muffins are set in the middle and golden brown around the edges. Allow to cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling.
- Store at room temperature in an airtight container for up to three days (they will last up to a week in the fridge).