Apple, Carrot, and Oatmeal Muffins
I like this better when the weights listed for the carrots and apples are used, rather than choosing a random "medium" apple or carrot. Also large grating makes for a nice texture.
Ingredients
- ½ cup rolled Oats don't use quick oats
- ½ cup almond flour
- 1 medium apple (180 grams) grated or finely diced with skin on
- 1 medium carrot 60 grams, grated
- 3 apricot halves chopped
- ½ teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped nuts or seeds optional
- 1 egg
Instructions
- Preheat oven to 350° F. Oil or grease muffin pans (I like coconut oil.) I like to use two pans so that the muffins are thin.
- Grate the apple and carrot. I have used Gaya and Honeycrisp apples. The Gaya apples are sweeter, and the Honeycrisp will retain more texture in the muffin.
- Chop the apricot halves into small pieces
- Measure out the rolled oats and blend a little in a food processor (not entirely smooth so that there’s still some texture).
- In a mixing bowl, combine the oats, almond flour, grated apple, grated carrot, apricots, cinnamon, and nutmeg. Stir to evenly distribute the ingredients.
- Mix in the egg. Stir to combine.
- Transfer the mixture to the greased muffin pan (6 for larger muffins or 12 for thinner little muffins).
- Bake for 20–25 minutes, or until the top is golden and the mixture is set.
- Cool on rack for 10-15 minutes before serving.
Notes
These are super delicious the next day! I freeze them, then put one in the microwave for 30 seconds before eating. I like to top with a soft chevre cheese.