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Carrot-Apple Snack Muffins
These wholesome muffins are a satisfying baked treat packed with grated carrots, walnuts, and shredded coconut. They rely entirely on ripe banana and dried apple pieces for their natural sweetness instead of refined sugar. An almond flour base keeps the texture tender and moist while adding a subtle nutty flavor. Warm spices like cinnamon and ginger make them incredibly comforting straight from the oven. Serve them alongside a hot cup of tea for a perfect morning bite or an easy afternoon snack.
Ingredients
- 1 ripe banana
- 2 large eggs
- 1 heaping cup grated carrots
- 2 cups almond flour
- ½ cup shredded coconut flakes
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ½ cup walnuts, roughly chopped
- ½ cup dried apples, roughly chopped about the same size of the walnuts
Instructions
- 1Heat the oven to 350°F and prepare a muffin tin with paper liners.
- 2Mash the ripe banana in a medium mixing bowl. Add the eggs and whisk the mixture until it becomes creamy, then stir in the grated carrots.
- 3Combine the almond flour, shredded coconut flakes, baking soda, baking powder, ground cinnamon, ground ginger, and sea salt in a second bowl. Whisk everything together until well blended.
- 4Fold the dry mixture into the wet ingredients using a spatula. Stir until no dry spots remain, then gently mix in the chopped walnuts and dried apples.
- 5Divide the batter evenly among the prepared muffin cups. Bake for 22 to 25 minutes, checking for doneness by inserting a toothpick into the center to see if it comes out clean.
- 6Let the muffins cool completely before transferring them to an airtight container. Keep them in the refrigerator for up to 5 days.