1 1/3 c. white whole wheat flour

2/3 c. oats

1/2 c. sugar

1/2 T. baking soda

1/2 t. salt

0.25 oz. chopped tarragon

2 carrots, peeled and grated

1 apple, peeled and chopped

1 banana

1/2 c. oat milk

1/4 c. agave nectar

1/4 c. applesauce

2 t. egg replacer (equivalent to 1 egg)

2 T. water

Preheat oven to 375º F.

Mix dry ingredients (flour, oats, sugar, baking soda, salt) together in a large bowl. Stir in the tarragon.

Grate the carrots and chop the apple and mix them in with the dry ingredients.

Mix together the banana and the wet ingredients (oat milk, agave, applesauce, egg replacer, water) in a food processor. Pour into the dry ingredients and stir until just mixed.

Pour into muffin tins lined with muffin papers. Bake for 25 min.

I did these this year with all whole wheat flour, but you could do them half white flour and half whole wheat flour.

Previously, I have grated the apple, rather than chopping it. I think chopping it will be an improvement; the apple wasn't really noticeable before.

Tomato Boots, Carrot Apple Chocolate Chip Muffins

Yield: 14 muffins

Last updated: 5/16/26