How To Make Apple and Carrot Muffins
These apple and carrot muffins are baked with almond flour, oats, sweetened with honey, plus the added crunch of chopped walnuts.
Serves:
Ingredients
- 2cupsalmond meal,(10 oz) packed, or almond flour
- 1½cupsold-fashioned oats,certified gluten free if necessary
- 2tspground cinnamon
- 1tspbaking soda
- ½tspfine sea salt
- ½cuphoney,or maple syrup
- 3eggs
- 6tbspunsalted butter,melted
- ½cupGranny Smith apple,(about 1½ apples), grated
- 1cupcarrots,(about 3 carrots), peeled and grated
For Optional Mix-ins:
- ½cupwalnuts,or raisins or chocolate chips, chopped
Instructions
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Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.
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In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
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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.
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Spoon the batter into the muffin cups, filling each to the brim. Bake for 25 to 30 minutes until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean.
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Allow muffins to cool completely before storing. Store leftover muffins in an airtight container in the fridge or freezer. Or to serve warm, reheat them on low power in the microwave.
Nutrition
- Calories: 264.54kcal
- Fat: 16.94g
- Saturated Fat: 4.75g
- Trans Fat: 0.24g
- Monounsaturated Fat: 2.10g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 24.06g
- Fiber: 3.55g
- Sugar: 13.36g
- Protein: 7.16g
- Cholesterol: 55.26mg
- Sodium: 177.51mg
- Calcium: 34.46mg
- Potassium: 236.23mg
- Iron: 0.99mg
- Vitamin A: 150.95µg
- Vitamin C: 0.69mg
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