Carrot & Apple Muffins

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Ingredients



2 1/2 cups almond flour
1/2 cup tapioca flour
1 Tbsp baking powder
1/4 tsp salt
1/3 cup honey or maple syrup
1/4 cup coconut oil
1 tsp vanilla essence
1 tsp nutmeg or mixed spice or ginger powder
3 eggs
1/2 cup almond milk (milk option of your choice)
1 apple, cored and grated
1 large carrot, grated

Method



  1. Preheat oven to 180 C (356 F) and line 8 holes of a muffin tray with paper cases or baking paper.
  2. Mix the almond flour, tapioca flour, baking powder and salt in a bowl and use a spoon to squash any lumps of baking powder.
  3. Beat the honey and oil with an electric mixer on medium speed until well creamed (4-5 mins). Add spices and eggs and mix well.
  4. Add the flour mixture and mix well. Then slowly add the milk and mix well.
  5. Carefully fold in the grated apple and carrot and divide mixture among the muffin tray holes.
  6. Bake for 25-30 mins or until they start browning on top and a metal skewer inserted into the centre comes out clean.
  7. Leave muffins in the tray to cool for 3-5 mins before transferring them to a cooling rack. They can be stored in an airtight container in the fridge for up to 4 days.


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