Carrot & Apple “Superhero” Muffins

The authors dub these Carrot & Apple gluten-free muffins as "Superhero" muffins due to their sustaining nature. Within the book, they present three variations, and I opted for the one featuring freshly grated carrots and Granny Smith apples. These carrot & apple muffins are both hearty and wholesome, making them ideal for quick breakfasts or snacks on the go. I believe they would freeze well for several months, perfect for meal prep!

Moreover, these Carrot & Apple muffins come with the bonus of being gluten-free and naturally sweetened, and their preparation is straightforward, requiring only hand mixing. The combination of apple and carrot, enhanced by warming cinnamon, creates a delightful flavor fusion. Substituting almond meal for whole wheat flour not only enhances the nutrition but also yields a moist interior, albeit slightly denser, which adds to their substantial appeal.

Enjoy!

xoxo

SiLLibake

Carrot & Apple “Superhero” Muffins

Easy & nutritious gluten-free muffins

Carrot & Apple “Superhero” Muffins

This carrot & apple muffin recipe is naturally sweetened and gluten free! These hearty carrot-apple muffins make a great grab-and-go breakfast or snack.

Ingredients:

·       2 cups packed almond meal or almond flour (10 ounces)

·       1 ½ cups old-fashioned oats (certified gluten free if necessary)

·       2 tbsp ground flax seeds

·       2 teaspoons ground cinnamon

·       1 teaspoon baking soda

·       ½ teaspoon fine sea salt

·       Optional mix-ins: ½ cup chopped walnuts (I used pecans), or raisins or chocolate chips

·       ½ cup honey or maple syrup

·       3 eggs

·       6 tablespoons unsalted butter, melted (I made brown butter for this recipe)

·       1 cup grated Granny Smith apple (about 1 ½ apples)

·       1 cup peeled and grated carrots (about 3 carrots)

Directions:

1.      Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with SiLLibake silicone liners or with paper muffin cups.

2.     In a large bowl, combine the almond meal, oats, ground flax, cinnamon, baking soda, salt, and optional mix-ins, if using.

3.     In a separate bowl, whisk together the sweetener of choice, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.

4.     Using a spoon or ice-cream scoop, add the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.

5.     Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.

NOTES:

Recipe from the Run Fast. Cook Fast. Eat Slow. cookbook by Shalane Flanagan and Elyse Kopecky.

MAKE THEM NUT FREE:  Whole wheat pastry flour or whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick), since wheat flour is much drier, and reduce the oats to 1 cup.

ALL IMAGES: