Ingredients

The following ingredients have 12 Servings
  • 2 cups packed almond meal or almond flour (10 ounces)
  • 1 1/2 cups old-fashioned oats (certified gluten free if necessary)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Optional mix-ins: 1/2 cup chopped walnuts (I used pecans), or raisins or chocolate chips
  • 1/2 cup honey or maple syrup
  • 3 eggs
  • 6 tablespoons unsalted butter, melted
  • 1 cup grated Granny Smith apple (about 1 1/2 apples)
  • 1 cup peeled and grated carrots (about 3 carrots)

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn’t because I have full faith in my muffin pan, but use them if you’re uncertain).
  • In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
  • In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
  • Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
  • Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.