apple carrot muffins

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. Recipe yields 12 muffins.

Apple &amp; Carrot "Superhero" Muffins

almond meal

oats (certified gluten free if necessary)

cinnamon

baking soda

fine sea salt

Optional mix-ins: 1/2 cup chopped walnuts (I used pecans), or raisins or chocolate chips

honey

eggs

unsalted butter, melted

Granny Smith apple (about 1 1/2 apples)

carrots

Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn&#8217;t because I have full faith in my muffin pan, but use them if you&#8217;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.

I make these pretty regularly and change it up a bit, I’ve thrown in zucchini, sweet potato, kale, flax, chia, and pumpkin seeds different times. I’ve also tried half butter half coconut oil and they are always great! Do you happen to have the nutritional info?

Hi! Kate,
I just made this recipe for the first time, I was wondering if I missed something!? My muffins came out dry and crumbly, but tasty 
What could I do to have more moist muffins???  oh and my batch made 18 muffins ....
Thanks Marguerite

 Well, Kate I needed to let my muffins set, once they were completely set, they were fine....  love this recipe, delicious  
Thank you for responding to my question...  I just needed a little more patience... ‍♀️

I squeezed out the juice after grating the apple but I shouldn’t have done that! After I mixed the dry and wet ingredients I got the driest mixture ever....Added a few more apple juice in panic and result turns out...Still great! Love this recipe for well tolerating my mistake.

These are soo good. How long can they keep in the fridge?

We have been loving these muffins!!  I tried coconut oil most recently, but it hardens as soon as I put it in with the eggs and other liquid ingredients.  Any tips to keep the coconut oil liquid?

I also used coconut oil and I mixed it into my dry ingredients instead of the wet. It already had a melted consistency because my pantry is warm and as I mixed it in the dry ingredients it absorbed in pretty evenly and they turned out awesome. Just keep working any clumps out till it's a smooth crumbly consistency all the way through, then add the other wet ingredients.

Reporting back! Substitutes I made:

-  2 cups whole wheat flour for almond flour
-  Reduced to 1/2 cup of oats per directions
-  Upped 6 tbps of butter to 8 tbps (per directions for coconut oil subst.) but w avocado oil 
-  Also added 1/3 cup of chopped pecans and 1/3 cup of raisins, and in half the patch I added 1/4 cup of dark chocolate chips (my dessert muffins!)

Result: They were surprisingly and sadly bland (haven't tried the chocolate ones yet though). They were semi moist, drier towards the bottom. I had fun experimenting but I'll go with your recommendations next time!

Thanks for following up on my questions so quickly! xo

Hi there, I make this frequently and I just made it with avocado oil...I used a half cup because I usually make it with a stick of butter. It turned out just as good as always! My mix ins were dried cranberries and dark chocolate chunks. Delish as usual!

Wow this was so delicious. I used earth balance butter. 8tbsp. One cup whole wheat flour, one cup almond meal, 1.5 cup oats.. and added about 3/4 cup zucchini and a smidget less carrot than the recipe calls for. Oh. and a teaspoon of nutmeg because I felt the apples were begging for it. This was amazing!! The kiddo is more simple, so I left 6 as is. and for the adults I added raisins and pecans. I'm already thinking about when I can make it again.

These are delicious! I only had 1.5 cups of almond flour at home so I used .5 cup of gf all purpose flour, and just increased the butter by a 1/2 tbsp based on the directions for whole wheat flour, and they still turned out great! I had batter left after making 12 muffins so I also made a mini-loaf.

These muffins are great!  I made them with a blend of almond flour and regular flour (as that is what I could get), using the recipe directions for when using all whole wheat flour.  I mixed in golden raisins and some shredded zucchini and they turned out wonderful!  Even picky eaters like them, so it is a win.  Thank you!  I have loved each recipe that I have tried from this blog.  :)

These were SO GOOD. I am pregnant, and was making stuff for when the baby arrives. They freeze really well if wrapped in tin-foil. They stay super moist and are great with chocolate chips!

Made these today and they’re simply delicious. I couldn’t wait for them to cool off, the smell from the oven was too enticing. Made half with chocolate chips and half without, both versions are good! Thanks for another tasty recipe!

I actually attempted to make this as a carrot loaf bread and I used oat flour instead of almond meal. It turned out great! My family loved it! Anyway I just wanted to ask if I can use this recipe for a gluten free carrot cake?

These turned out yummy! Put chocolate chips on some and walnuts on the rest. Used coconut oil. Love that they're not overly sweet.

Made these yesterday afternoon and they were a hit! My husband has a number of food intolerance's and allergies so it was great to find a recipe I didn't have to make any modifications to and he really liked. Thanks for the recipe! Looking forward to trying some other ones of yours.

Do you have the nutritional information on these?  Calories etc.

Thanks,

Never mind just saw it.

Sorry about that.

Thanks,

Made these for the first time with the only change being using gala apples instead of granny smiths as that's what I had on hand. They were great. I have celiac disease and appreciate anything I don't have to adjust accordingly. Super hearty, "grab and go" breakfast for the win. My husband liked them too. We will definitely be making these again.

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