Apple Carrot Muffins
2 cups almond flour
1 ½ cups gluten free rolled oats
2 tsp ground cinnamon
1/4 tsp nutmeg, ginger and cloves
1 tsp baking soda
½ tsp fine sea salt
½ cup walnuts, chopped
1 Medium Granny Smith Apple, chopped, about 1 cup (with peel)
1 cup carrots, peeled and grated
3 tbsp grass-fed butter
3 Tbsp unsweetened apple sauce
2 Tbsp maple syrup
Position the rack in the center of the oven. Preheat the oven for 350 F.
Line a 12-cup standard muffin tin with silicon muffin cups.
In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and walnuts.
In a separate bowl, whisk together eggs, apple, carrot, melted butter, and maple syrup.
Add the dry ingredients, mixing until combined.
Spoon the batter into the muffin cups, filling each to the brim.
Bake until the muffins are lightly browned on top and a knife inserted in the middle comes out clean, about 25 minutes. Allow the muffins to cool before storing. Will keep in the fridge for 7 days, or freezer for 30 days.
I like to bake muffins, and always want the healthy angle. I like to feel less guilty about making them! This recipe stemmed from that endeavor, making them gluten free, and the carrot and the apple make great partners! These have a fall feeling but, of course, can be baked any time of year!