Spiced Apple Carrot Muffins

4 from 5 votes

Fall-inspired Spiced Apple Carrot Muffins made grain-free with almond flour. These moist and fluffy muffins are made with all wholesome ingredients and will make you want to curl up with a great book and a mug of tea.

Prep Time10

Cook Time20

Total Time28

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 295kcal

Author: Julia

Equipment

Muffin Tin

Ingredients

2 large eggs
3 Tbsp avocado oil
3 Tbsp pure maple syrup
1 tsp apple cider vinegar*
2 cups finely ground almond flour
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger**
⅛ tsp ground nutmeg
½ tsp sea salt
1 large carrot grated (about 1 cup of shredded carrot)
1 large Fuji apple peeled and grated

Instructions

Grate the carrot and the apple using a box grater. You will need one cup of each.
Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with 7 muffin papers (Note: this recipe makes a partial batch of muffins but you can double the recipe for more muffins).
Whisk together the eggs, avocado oil, pure maple syrup and cider vinegar in a large mixing bowl until the wet ingredients are well-combined.
In a separate bowl, stir together the almond flour, baking soda, ground cinnamon, ground ginger, nutmeg, and sea salt (dry ingredients).
Pour the flour mixture into the bowl with the wet ingredients and mix well. Stir in the grated carrots and grated apple until the muffin batter is well-combined.
Transfer the muffin batter to the prepared muffin tin, filling the muffin cups up ⅔ of the way.
Bake muffins on the center rack of the oven for 20-25 minutes, or until they test clean. Mine take 22 minutes. Muffins are fully cooked once they reach an internal temperature of 190-200 degrees F. Insert a digital thermometer into the center of a muffin to verify they are fully baked. Or, you can also insert a toothpick or butter knife into a muffin to be sure it tests clean.
Allow the muffins to cool to room temperature before peeling off the muffin papers and enjoying.

Notes

*Use lemon juice or lime juice in place of vinegar if you’d like. The purpose of this ingredient is to activate the baking soda.

**If you have fresh ginger on hand, use 2 teaspoons of fresh grated ginger.

You can replace the individual spices with 2 teaspoons of pumpkin pie spice if you have it on hand.

I originally published this recipe in 2013. I updated the recipe, but for those who enjoyed the original, here it is:

Original Recipe:

2 large eggs, lightly beaten
1/4 cup full-fat canned coconut milk
3 Tbsp pure maple syrup
1 tsp apple cider vinegar*
1 cup finely ground almond flour
3/4 cup brown rice flour
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger**
⅛ tsp ground nutmeg
½ tsp sea salt
1 large carrot, grated (about 1 cup of shredded carrot)
1 large Fuji apple, peeled and grated

Nutrition