Recipe: Healthy Apple and Carrot Muffins
Celebrate the gorgeous fall colors with this delicious muffin recipe and take advantage of apple season! This apple carrot muffin recipe is naturally sweetened and gluten free, and it makes for a healthy breakfast or snack.
Yields 12 muffins
Prep time: 20 minutes
Bake time: 25 minutes
INGREDIENTS
2 cups packed almond meal or almond flour (10 ounces)
1 ½ cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
Optional mix-ins: ½ cup chopped walnuts, raisins or chocolate chips
½ cup honey or maple syrup
3 eggs
6 tablespoons unsalted butter, melted
1 cup grated Granny Smith apple (about 1 ½ apples)
1 cup peeled and grated carrots (about 3 carrots)
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.
NOTES
MAKE THEM NUT FREE: Whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick), since wheat flour is much drier, and reduce the oats to 1 cup.
MAKE THEM DAIRY FREE: Substitute coconut oil for the butter.
Recipe adapted from the popular vegetarian blog, Cookie and Kate, which I highly recommend for their delicious, healthy recipes! https://cookieandkate.com/apple-carrot-muffins-recipe/