For most of us with kids, a synonymous word with summer is the word snack. They begin early in the morning where a typical breakfast teeters on the brink of being snack #1 and #2 of the day. During the lazy days of summer, I rarely see my kids with an actual meal in the morning, unless I deliberately prepare one. I don’t mind this way of eating – I’m a huge fan of snacks! The healthy ones, of course- but it seems non-stop in the summer. I do know that if I prepare a smoothie in the morning and have some muffins waiting in the fridge, I can be sure the first snacks of the day often resemble a nutritious breakfast.
We are big fans of muffins in my house- we usually have a few on rotation. Not the typical cake-like muffin that’s laden with sugar and few, if any nutrients, but the high fiber muffins that you can feel good about. These carrot apple muffins are as delicious as my Everything Muffin recipe that I have on the website, but have fewer ingredients and are not as dense. They are wheat-free, as the flour is made from ground oats and walnuts, are high in fiber with carrots, apples and flaxmeal as well as lower in sugar with the use of dates. If your food processor or blender has the capacity for it, I highly recommend making a double batch – 12 muffins certainly don’t last long in my house!
Carrot Apple Muffins
My family cannot get enough of these tasty muffins. A perfect snack or breakfast- these high fiber muffins are simple to make in a blender or a food processor and chalk full of nutrients. A smear of almond or peanut butter make these especially satisfying. This recipe makes a dozen muffins but I always double. They keep well in the refrigerator for several days tasting just as delicious as the day they were made – not every muffin is so lucky!
- ½ cup walnuts
- ½ cups old fashioned oats
- 1 ½ cups almond flour
- 1 cup peeled, shredded carrots
- 1 cup diced apples, skin on
- 4 dates, cut in half and pit removed
- 2 eggs
- ½ cup coconut oil, melted
- ¼ cup almond milk any dairy or non-dairy will work
- ¼ cup maple syrup
- 2 tbsp flaxseed meal
- 2 tbsp hemp seeds optional
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
- 1 tsp vanilla
Preheat oven to 350° and grease or line muffin tin.
In a blender or food processor, add walnuts and oats and blend until finely ground.
Add all other ingredients and process until well combined.
Scoop batter with an ice cream scoop into muffin tins. Bake until lightly golden, about 20-22 minutes.