1 1/3 c. white whole wheat flour

2/3 c. oats

3/4 c. sugar substitute (I use Splenda)

1/2 T. baking soda

1/2 t. salt

0.25 oz. container of tarragon, chopped

2 carrots, grated

1 apple, chopped

1 banana

1/2 c. rice milk

1 T. agave substitute

1/4 c. unsweetened applesauce

2 t. egg replacer (equivalent to 1 egg)

2 T. water

Preheat oven to 375º F.

Mix dry ingredients (flour, oats, sugar substitute, 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 substitute, 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.

Usually I use 1/2 c. of Splenda and 1/4 c. of the agave substitute, but I only had a tiny amount (1 T.) of the agave substitute on hand so I increased the Splenda to 3/4 c.

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: 12 muffins

Last updated: 6/1/25