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.
breakfast, dessert, gluten-free, snack, vegetarian
Kiki Simpson, Healthy Sexy Kitchen
old-fashioned oats (certified gluten-free, if needed)
pumpkin pie spice
fine sea salt
maple syrup (or honey)
just under 1/2 cup
coconut oil (or butter)
almond milk (or any milk you choose)
more, if needed
grated apple, skin on
about 2-3 apples, packed well
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.
Recipe copyright - Kiki Simpson, Healthy Sexy Kitchen