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Apple and Carrot Morning Muffins

November 26, 2019 | byVanessa

 

Apple and Carrot Morning Muffins
2019-11-18 11:52:50
Serves 12
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 cup almond flour
  2. 3/4 cup quick oats
  3. 3/4 cup whole spelt flour
  4. 1 teaspoon ground cinnamon
  5. 1 1/2 teaspoons baking powder
  6. 2 tablespoons ground flax
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 1/2 cup pure maple syrup
  10. 1/3 cup melted coconut oil
  11. 1/2 cup chopped pecans
  12. 1 cup grated carrot, from 1 large carrot
  13. 1 cup grated apple, from 1 extra large apple
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and place a rack in the middle of the oven. Line 12 muffin insertions with liners or lay a silicone muffin tray on a baking sheet.
  2. In a large bowl, combine the almond flour, oats, spelt flour, cinnamon, baking powder and ground flax. Stir to combine.
  3. In a separate bowl, whisk together the eggs, the vanilla extract, the maple syrup and the coconut oil.
  4. Make a hole in the center of the dry ingredients and pour the wet ingredients into the middle. Mix with a fork until just combined.
  5. Stir-in the pecans, grated carrot and grated apple. Divide the mixture evenly among the 12 muffin insertions.
  6. Bake the muffins for 20 to 25 minutes, until golden brown.
Notes
  1. Freezing instructions: Allow muffins to cool down to room temperature. Freeze muffins for an hour or until solid. Transfer the frozen muffins to a freezer-safe bag, remove excess air and store for up to two months. To reheat, remove the muffin from the freezer and heat in the microwave or oven until warm.
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Reader Interactions

Comments

  1. SANDRA says

    November 29, 2019 at 10:32 am

    Any substitutes for spelt flour?

    Reply
    • Vanessa says

      November 29, 2019 at 10:39 am

      A whole wheat flour would work as well. Enjoy!

      Reply
  2. Erin says

    December 4, 2019 at 3:27 pm

    Substitute for almond flour?

    Reply
    • Vanessa says

      December 11, 2019 at 6:43 pm

      You can increase the spelt flour to 1 3/4 cups and omit the almond flour entirely.

      Reply

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