Apple Carrot Breakfast Muffins
These wholesome apple carrot muffins are naturally sweetened with honey or maple syrup and made with almond meal and oats for a gluten-free treat. Perfect for a quick breakfast or snack on the go.
- Prep20 min
- Cook25 min
- Total45 min
- DifficultyEasy
- Servings12
These muffins are a delightful way to start your day, packed with the natural sweetness of apples and carrots. The combination of almond meal and oats gives them a hearty texture that's both satisfying and nutritious.
Whether you enjoy them warm from the oven or as a grab-and-go snack, these muffins are sure to become a favorite. They're also versatile—feel free to add your favorite nuts or chocolate chips for extra flavor.
Ingredients
Servings
Optional mix-ins
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners, or lightly grease the pan if you prefer.
- In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and any optional mix-ins (like walnuts or chocolate chips).
- In a separate bowl, whisk together the honey (or maple syrup), eggs, and melted butter until well blended.
- Stir in the grated apple and carrots into the wet mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling each to the brim.
- Bake for 25 to 30 minutes, until the tops are nicely browned and a knife inserted into the center comes out clean.
- Allow the muffins to cool completely before storing. Keep leftovers in an airtight container in the fridge or freezer. To reheat, microwave on low power until warm.
💡 Tips
- For a richer flavor, toast the oats and nuts before adding them to the batter.
- If you don't have almond meal, you can grind whole almonds in a food processor until fine.
- These muffins freeze well; wrap individually and thaw overnight in the fridge.
Inspired by a recipe from Cookie and Kate