This apple carrot muffin recipe is naturally sweetened and gluten free! These hearty apple-carrot muffins make a great grab-and-go breakfast or snack.
- 2 cups packed almond meal or almond flour (10 ounces)
- 1 1/2 cups old-fashioned oats (certified gluten free if necessary)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Optional mix-ins: 1/2 cup chopped walnuts (I used pecans), or raisins or chocolate chips
- 1/2 cup honey or maple syrup
- 3 eggs
- 6 tablespoons unsalted butter, melted
- 1 cup grated Granny Smith apple (about 1 1/2 apples)
- 1 cup peeled and grated carrots (about 3 carrots)
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn’t because I have full faith in my muffin pan, but use them if you’re uncertain).
- 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.
Recipe from the Run Fast. Cook Fast. Eat Slow. cookbook by Shalane Flanagan and Elyse Kopecky.