Apple & Carrot “Superhero” Muffins
This protein packed snack is sure to delight even the little ones! Packed with not only protein, but also vitamin A from carrots for an immune boost. Top with some grass fed butter or ghee (dairy free butter) for extra microbiome support
Equipment
- 1 oven
- 1 muffin cup pan
Ingredients
- 2 cups packed almond meal or almond flour (10 ounces)
- 1.5 cups old-fashioned oats (certified gluten free if necessary
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chopped walnuts (or pecans), or raisins or chocolate chips
- 1/2 cup honey or maple syrup
- 3 whole eggs
- 6 tbsp unsalted butter, melted (substitute ghee if dairy free)
- 1 cup grated Granny Smith apple (about 1 ½ apples)
- 1 cup peeled and grated carrots (about 3 carrots)
Instructions
- 1. 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).2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.3. 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.4. 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.5. 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.Recipe from: https://cookieandkate.com/apple-carrot-muffins-recipe/
