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Almond Flour Carrot-Apple Muffins
Sweet dried apples and earthy grated carrots team up in these tender, naturally sweetened muffins. You won't find any refined sugar here, just the gentle sweetness of ripe bananas and warm spices like cinnamon and ginger. An almond flour base keeps the crumb incredibly moist while adding a rich, nutty depth. They're packed with crunchy walnuts and shredded coconut, making them a hearty grab-and-go breakfast or a comforting afternoon treat with a cup of tea.
Equipment
- Oven
- Muffin tin
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 line a muffin tin with paper liners.
- 2Mash the banana in a medium bowl. Add the eggs and whisk until creamy, then stir in the grated carrots.
- 3In a separate bowl, whisk the almond flour, coconut flakes, baking soda, baking powder, cinnamon, ginger, and salt until well blended.
- 4Fold the dry mixture into the wet ingredients using a spatula. Stir until no dry spots remain, then gently fold in the chopped walnuts and dried apples. Don't overmix, or the muffins will become dense and tough.
- 5Divide the batter evenly among the prepared muffin cups. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Storage: Keep the cooled muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap individual muffins tightly and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
- Tip: Chop the dried apples to roughly the same size as the walnuts so they distribute evenly throughout the batter.
Recipe Details
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