Step 1

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).

Step 2

In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.

Step 3

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.

Step 4

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.

Step 5

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.