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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!

Course Breakfast, Snack
Keyword muffin
Author Christina Shoup


  • ½ cup walnuts
  • 2 cups old fashioned oats
  • 1 cup peeled, shredded carrots
  • 1 cup diced apples, skin on
  • 5 dates, cut in half and pit removed
  • 2 eggs
  • ½ cup coconut oil, melted
  • ¼-½ cup almond milk any dairy or non-dairy will work
  • ¼ cup maple syrup
  • 2 tbsp flaxseed meal
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 1 tsp vanilla


  1. Preheat oven to 350° and grease or line muffin tin.

  2. In a blender or food processor, add walnuts and oats and blend until finely ground.

  3. Add all other ingredients and process until well combined.

  4. Scoop batter with an ice cream scoop into muffin tins. Bake until lightly golden, about 20-22 minutes.