Apple Carrot Muffins


1 1/2 cups almond flour

1/2 cup all-purpose flour

3/4 cup coconut sugar, packed

1 tablespoon baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon sea salt

3/4 cup applesauce

1/2 cup coconut oil, melted

1 apple, shredded

1 tablespoon vanilla

2 cups grated carrot ( 3 medium)

1/2 cup raisins

1/2 cup flaked coconut

1/2 cup pecans, chopped

Line a muffin pan with paper liners and set aside, then preheat oven to 400.

In large bowl add flours, sugar, baking powder, baking soda, cinnamon, ginger and salt, then stir to combine.

Add applesauce, oil, apple and vanilla, then whisk until just combined.

Fold in carrot, raisins, coconut and walnuts, then stir until ingredients are combined.

Divide batter evenly among prepared muffin cups.

Bake for 10 minutes, then reduce heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached).

Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Enjoy!
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