Carrot Apple Muffins!

There is nothing that screams Easter bunny more than carrots! I adapted an old recipe created by a good friend and made it healthy 🙂 This recipe is extremely versatile and you can easily add and remove ingredients and they will still taste great! For example, if you are missing a few things or if you don’t have the correct flour, just use what you have! Enjoy and have a beautiful Easter weekend.

Carrot Apple Muffins

Course Breakfast, Dessert, Snack
Keyword dairy-free, dessert, gluten-free, muffins, snacks
Servings 18 muffins

Ingredients

  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 banana
  • 2 t vanilla
  • 2 cups grated/shredded carrots grate yourself or buy them pre-shredded
  • 2 cups chopped apples
  • 1 cup almond flour
  • 1 cup oat flour
  • 1/2 cup coconut sugar
  • 2 t cinnamon
  • 1/2 t salt
  • 2 t baking soda
  • 1-2 t pumpkin pie spice
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins optional

Instructions

  1. Preheat oven to 350 degrees.

  2. Beat together the oil, eggs, banana, and vanilla.

  3. In a separate bowl, combine all of the other ingredients in a large mixing bowl.

  4. Fold the liquid mixture into the dry ingredients until well combined.

  5. Line a muffin tin with baking cups and full each one 3/4 full of the batter.

  6. Bake for 20 minutes or until cooked through.

Recipe Notes

Serving suggestion: Tastes great served warm with melted grass-fed butter spread on top! 🙂

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