Hi Friends!
These apple carrot muffins have been taunting me for years. Back before I was gluten free I made these muffins on a weekly basis with wheat flour. My very good friend, Katie posted this recipe on Meal Planning Mommies 6 years ago.
This past weekend I was looking through my recipe binder and came across this old favorite and “boo-hooed” a little that I can’t eat them anymore. Then I decided “no more fussing!” (as I often tell my kids) I am going to remake this recipe TODAY so that I can enjoy these amazing little bite sized muffins again.
They turned out beautifully!
Here is what you need to do:
Preheat your oven to 350 degrees and prepare your mini muffin tin with 32 liners
Step 1: Mix your dry ingredients:
- 1 3/4 cups almond flour
- 2 TB coconut flour
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- pinch of salt
- a couple shakes of cinnamon
Step 2: Mix your wet ingredients in a different bowl:
- 2 TB honey (if you have a sweet tooth you may want to add 4 TB honey)
- 3 eggs
- 1/2 cup of melted coconut oil
- 1 1/2 tsp vanilla
Step 3:
- Grate 3-4 carrots in a bowl
- Grate 1 peeled apple into the same bowl
Step 4: Mix the wet ingredients with the apple and carrot
Step 5: Mix the wet apple carrot mixture with the dry mixture
Step 6: Using a cookie dough scooper add a scoopful of dough to 32 mini muffin liners
Step 7: Bake at 350 degrees for about 12-14 minutes or until they are set. Let cool for 5 minutes.
Once they are cooled, butter and shake a little cinnamon on top for some extra flavor. They are delish warm or room temperature.
If you are NOT gluten/grain/refined sugar free you can find the original recipe here made with wheat flour.
We are devouring these little mini muffins and I am THRILLED to be able to make them again now grain and refined sugar free.
PIN now and save the recipe for later
OR Print and add to your recipe binder!
- 1 apple, peeled
- 3 carrots
- 1 3/4 cups almond flour
- 2 TB coconut flour
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- pinch of salt
- couple shakes of cinnamon
- 3 eggs
- 1/2 cup melted coconut oil
- 1 1/2 tsp vanilla
- Preheat your oven to 350 and prepare 32 mini muffin liners in a mini cupcake pan.
- Grate the Apple and carrots into a bowl.
- In a separate bowl mix your dry ingredients together: flours, baking soda, baking powder, salt and cinnamon.
- In another bowl mix the wet ingredients together: coconut oil, egg, honey and vanilla.
- Now add your grated apple and carrot to the wet ingredients. Stir.
- Now add this to your dry ingredients. Stir.
- Using a cookie scoop, scoop the batter into 32 mini muffin liners and bake at 350 degrees for 12-14 minutes or until set.
- Cool for 5 minutes.
- Top with butter and a few shakes of cinnamon and enjoy!
Katie says
yum yum yum!!!!!!!