1/3 c. white flour

1 c. white whole wheat flour

2/3 c. oats

1/2 c. sugar

1/2 T. baking soda

1/2 t. salt

2 T. chopped tarragon

2 carrots, grated

1 apple, grated

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, 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.

Ordinarily I would do half and half white flour and whole wheat flour, but when I made these I was low on white flour so I did 1/3 c. white flour and 1 c. white whole wheat flour. Either way is fine. Honestly, all white whole wheat would also be fine.

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: 6/1/25