Healthy 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!
Servings: 12 people
Calories: 267kcal
Equipment
- This recipe uses a blender for a smooth batter or a food processor for a batter with a bit more texture.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1muffin | Calories: 267kcal | Carbohydrates: 15g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 130mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1842IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg