Description
This muffin tastes amazing. And, it is packed with nutritious real food ingredients that are filling and better for you options.
Ingredients
Scale
- 2 cups carrots, shredded
- 1 cup apples, shredded (about 1 apple)
- 1/2 cup coconut oil, melted
- 6 large eggs
- 1/4 cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1/2 cup coconut flour
- 1/4 cup arrowroot starch
- 1/2 tsp. baking soda
- 1 tsp. ginger powder
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
- 1/2 cup walnuts, chopped
- 1/2 cup cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin pan with parchment muffin paper liners.
- Grate the carrots and apples and set them aside. You can use a manual grater or a food processor to do this.
- Melt the coconut oil and set it aside.
- Beat the eggs in a large bowl. Add the other liquid ingredients, including the oil, maple syrup and vanilla extract. Blend together well.
- Sift the dry ingredients together (flours, baking soda, cinnamon, ginger and salt). Add the wet ingredients to the dry ingredients and stir together well.
- Add the walnuts and cranberries to the mixture and stir together.
- Spoon the batter into the muffin papers.
- Bake in the oven for 30-35 minutes. I recommend checking the muffins at 25 minutes to see how fast they are cooking. Test that they are done by sticking a toothpick in the center of the muffin. The toothpick will come out clean if the muffins are fully cooked through.
Notes
Substitute raisins or dried cherries for the cranberries.
Use honey instead of maple syrup for the sweetener, if not wanting this dish to be vegan.
Omit the nuts if you are sensitive to them.
Storing the muffins – You can leave them in an airtight container, once completely cooled. They will last on the countertop for a day or two or in the refrigerator for 3-4 days. You can also freeze them for up to 3 months.