Apple Carrot Oat Muffins – Gluten-free

Wow!  October has sure gotten away from me!  Between my husband, my Dad and my g-son, I’ve been a bit of a care-giver and been barely able to keep up wth cooking meals let alone testing recipes and photographing them!  And I had such great plans!

Well, today, I am showing you one way you can use your pumpkin spice mix (see previous blog post) and have some grab-and-go breakfasts, snacks or dessert with these yummy apple, carrot, oat and flaxseed muffins!  

I made them twice. The first time with walnuts and pecans, the second time I left the nuts out since I wanted them for my 16-month old grandson and also, I was out of nuts!  This recipe is totally flex!  

Also, the second time, I used my new silicone muffin cups!  These are so cool!  Pretty colors, they protect your muffin pan, and the muffins pop out so easily!  Plus… they are a quick clean up and can be used over and over!  Check them out here.

Each muffin is only about 170 calories and has over 5g of protein and 3g of fiber.  Not to mention all the good vitamins and minerals found in such wholesome ingredients.  These are great for athletes, workaholics, and even child-approved!  I hope you take about an hour on a weekend afternoon and throw these together.  This recipe makes about 24 muffins (on the small side), so you will have extra to freeze for later.  They freeze and reheat very well.

If you make these, let me know in the comments… or even if you’d like to make these!! Or stop on by and try one first!  Just hurry, because they won’t last long!

Apple Carrot Oat Muffins (gluten-free)

This apple carrot oat muffin is low in sugars and gluten-free! They make a great grab-and-go breakfast, afternoon snack or even dessert. Yields 24 muffins.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Breakfast, Snack
Cuisine: American, Healthy
Keyword: breakfast, dessert, gluten-free, snack, vegetarian
Servings: 24 muffins
Calories: 173kcal
Author: Kiki Simpson, Healthy Sexy Kitchen


  • Muffin pan


  • 2 cups almond flour (285 g)
  • 2 cups old-fashioned oats (certified gluten-free, if needed) (265 g)
  • 1/2 cup flaxseed, ground (55g)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons maple syrup (or honey) just under 1/2 cup
  • 3 large eggs
  • 4 tablespoons coconut oil (or butter)
  • 1/3 cup almond milk (or any milk you choose) more, if needed
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated apple, skin on about 2-3 apples, packed well
  • 1 cup grated carrot about 2 large carrots, packed well


  • Preheat the oven to 350°F (180°C). Line your muffin tin(s) with paper or silicone muffin cups or just oil the tins with coconut oil.
  • In a large bowl combine almond flour, oats, flaxseed, spice, baking soda and powder, salt and any optional mix-ins, if using.
  • In a separate bowl, whisk together the eggs, honey, milk, oil (or butter) and vanilla. Then stir in the grated apple and carrot until well combined.
  • Pour wet ingredients into the dry ingredients and mix until just well combined. Mixture will be somewhat thick, but not dry.
  • Spoon the batter into muffin cups, pressing down and filling almost to the top. Top with oats and cinnamon, if desired.
  • Bake until the muffins are done and a knife or toothpick inserted in the center comes out clean, 25-30 minutes. Allow muffins to cool slightly before eating, completely before storing.
  • Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, you can reheat on low power in the microwave.


Nutritional info does not include optional mix-ins.
Feel free to add a few tablespoons of cooked, smashed pumpkin if desired. Just use less milk.

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