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Bird's-eye view of a muffin topped with almond meal and oats, cinnamon visible on the surface.

Apple Carrot Muffins

Moist and hearty apple carrot muffins made with almond meal and oats, sweetened with honey or maple syrup.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

  • 2 cups packed almond meal or almond flour 10 oz / 283 g
  • 1 1/2 cups old-fashioned oats certified gluten free if necessary (5.3 oz / 150 g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts (I used pecans), or raisins or chocolate chips Optional mix-ins (2.5 oz / 71 g)
  • 1/2 cup honey or maple syrup 6 oz / 170 g
  • 3 large eggs
  • 6 tablespoons unsalted butter melted (3 oz / 85 g)
  • 1 cup grated Granny Smith apple about 1 1/2 apples (8 oz / 227 g)
  • 1 cup peeled and grated carrots about 3 carrots (8 oz / 227 g)

Method
 

  1. Preheat Oven and Prep Pan:

    Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners (optional, if your pan is nonstick).

  2. Mix Dry Ingredients:

    In a large bowl, stir together the almond meal, oats, cinnamon, baking soda, salt, and any optional mix-ins you choose.

  3. Combine Wet and Dry Mixtures:

    In a separate bowl, whisk the honey, eggs, and melted butter until smooth. Then whisk in the grated apple and carrots. Fold the wet mixture into the dry ingredients until just combined.

  4. Fill Muffin Cups and Bake:

    Divide the batter among the muffin cups, filling each to the top. Bake until the tops are golden brown and a knife inserted into the center comes out clean, 25 to 30 minutes. Allow the muffins to cool fully in the pan on a wire rack before storing.

  5. Store Leftover Muffins:

    Keep any leftover muffins in an airtight container in the refrigerator or freezer. To serve, reheat briefly on low power in the microwave if desired.