Morning Glory Muffins

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These hearty muffins gets the thumbs up from our teenagers. Free of refined sugar and wheat flours, these lightly spiced muffins are full of nutritious carrots, coconut and walnuts and are a perfect snack with a smear of nut butter. During the summer months, I often swap grated zucchini for the carrots - a delicious option!

Prep Time15

Cook Time22

Course: Bakery, Snack

Keyword: almond flour, carrots, muffin

Servings: muffins

Calories: 298kcal

Author: Christina Shoup

Ingredients

2 cups almond flour
1 cup old fashioned oats
1 cup grated carrot
½ cup chopped walnuts
½ cup shredded unsweetened coconut
2 tsp ground cinnamon
1 tsp baking soda
½ tsp kosher salt
3 eggs
½ cup applesauce
⅓ cup pure maple syrup
6 tbsp extra virgin olive oil
2 tsp vanilla
coconut sugar/cinnamon mix, optional for a light sprinkle on top

Instructions

Place the oven rack in the center of the oven. Preheat to 350℉. Use a silicone muffin tin or line a standard muffin tin with paper liners.
In a large bowl, add almond flour, oats, carrots, walnuts, coconut, cinnamon, baking soda and salt. Use a whisk to combine.
In a medium bowl, add the eggs, applesauce, maple syrup, olive oil and vanilla. Whisk to combine.
Add the wet ingredients to the dry ingredients and mix with a spatula until just combined.
Use a spring-loaded ice cream scoop to divide the batter among 12 muffin cups. Bake until golden and a toothpick inserted in the middle comes out clean, about 22 to 25 minutes.
Let cool about 5 minutes before taking them out of the muffin tin and cooling completely on a wire cooking rack.

Nutrition