Apple & Carrot “Superhero” Muffins Recipe :-This recipe for apple carrot muffins is naturally sweet and doesn’t have any gluten in it. You can grab these filling apple-carrot muffins to go for breakfast or a snack. This recipe makes 12 muffins.
Apple & Carrot “Superhero” Muffins Recipe
INGREDIENTS :
- 2 cups packed almond meal or almond flour (10 ounces)
- 1 ½ cups old-fashioned oats (certified gluten free if necessary)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Optional mix-ins: ½ cup chopped walnuts (I used pecans), or raisins or chocolate chips
- ½ cup honey or maple syrup
- 3 eggs
- 6 tablespoons unsalted butter, melted
- 1 cup grated Granny Smith apple (about 1 ½ apples)
- 1 cup peeled and grated carrots (about 3 carrots)
INSTRUCTIONS :
Warm the oven up to 350 degrees Fahrenheit. Put paper muffin cups in a 12-cup standard muffin tin. I didn’t do this because I trust my muffin pan, but you could if you’re not sure.
Put the almond meal, oats, cinnamon, baking soda, salt, and any extra ingredients you want to use in a big bowl.
Mix the honey, eggs, and butter together in a different bowl.
Add the chopped apple and carrots and mix them in. Add the wet ingredients to the dry ones and mix just until everything is mixed.
Fill each muffin cup all the way to the top with batter. It will take 25 to 30 minutes of baking until the muffins are nicely browned on top and a knife stuck in the middle of one comes out clean.
Let muffins cool all the way down before putting them away.
Keep muffins that are left over in the fridge or freezer in a container that won’t let air in. If you like them warm, heat them up in the microwave on low power..
NOTES :
MAKE THEM NUT-FREE: (This change from the original recipe means the muffins will no longer be gluten-free.) In place of the almond meal, you can use whole wheat pastry flour or whole wheat flour.
Since wheat flour is much drier, add 8 tablespoons (1 stick) of butter and cut the amount of oats to 1 cup.
CHOICE OF WHOLE WHEAT FLOUR: See above!
MAKE THEM DAIRY-FREE: I haven’t tried it, but I’m sure you could use coconut oil instead of butter. If you try that, please let me know how it goes!
NOTE ON EGG SUBSTITUTIONS: I don’t think any of the alternatives will work well in place of the eggs here. That same recipe with almond meal didn’t work at all for me.
But you can use flax eggs in my carrot muffin recipe. To make those muffins more like this recipe, you could even use half chopped apple and half carrots.
Nutrition Facts :
- Serving Size 1 muffin (no mix-ins)
- Serves 12
- Amount Per Serving
- Calories 304
- % Daily Value*
- Total Fat 18.8g 24%
- Saturated Fat 5g
- Trans Fat 0g
- Polyunsaturated Fat 3.4g
- Monounsaturated Fat 9.6g 0%
- Cholesterol 61.8mg 21%
- Sodium 219mg 10%
- Total Carbohydrate 27.4g 10%
- Dietary Fiber 4.9g 18%
- Sugars 14.2g
