Servings: 7 muffins
Spiced Apple Carrot Muffins
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.
Equipment
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
Serving: 1Muffin (of 7), Calories: 295kcal, Carbohydrates: 17g, Protein: 11g, Fat: 21g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 53mg, Sodium: 284mg, Fiber: 6g, Sugar: 11g