Apple Carrot Muffins – Grain and Dairy Free

A couple weeks ago I had an apple to use up and came across a muffin recipe that sounded yummy.

As I mentioned in this post, I don’t always read recipes completely through before I jump in.

I got partway into the apple muffin recipe before I realized it called for two apples not just one. Darn! I had to compromise. What could I substitute for the apple? Something with similar consistency, liquid level and sweetness. I decided a carrot could possibly work.

And it did. The muffins turned out great. Moist, tasty, just sweet enough. They have a lovely crumb topping that makes them seem very decadent, without the guilt and junky ingredients of a store-bought muffin.

Here’s the recipe inspired by this recipe from the Paleo Running Momma


Crumb top:

Muffin Batter:

  • 4 eggs
  • 1/4 cup almond milk unsweetened (I used this brand)
  • 6 tbsp coconut sugar
  • 3 tbsp coconut oil melted
  • 1 med/large carrot peeled and shredded
  • 1 1/2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup tapioca flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1 med/large apple peeled and finely diced

  1. Preheat  oven to 375 degrees F and place muffin tin liners in a 12 cup muffin pan.
  2. Mix crumb mixture ingredients in a bowl with a fork until combined and crumbly then place in fridge to chill.
  3. Mix dry ingredients in a medium bowl (except the coconut sugar) and set aside.
  4. Whisk together eggs, almond milk, vanilla, sugar, grated carrot, coconut oil and lemon juice in a large bowl until well combined.
  5. Gently stir dry ingredients into wet until no flour spots show, then fold in finely diced apples.
  6. Divide batter evenly among 12 lined muffin cups and sprinkle the chilled crumb topping over each one.
  7. Bake in preheated oven for 15-20 mins or until muffins rise and toothpick inserted into centre comes out clean.  Allow to cool completely before serving.
  8. Store muffins in fridge for up to one week.



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