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
- 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
- Preheat oven to 375 degrees F and place muffin tin liners in a 12 cup muffin pan.
- Mix crumb mixture ingredients in a bowl with a fork until combined and crumbly then place in fridge to chill.
- Mix dry ingredients in a medium bowl (except the coconut sugar) and set aside.
- Whisk together eggs, almond milk, vanilla, sugar, grated carrot, coconut oil and lemon juice in a large bowl until well combined.
- Gently stir dry ingredients into wet until no flour spots show, then fold in finely diced apples.
- Divide batter evenly among 12 lined muffin cups and sprinkle the chilled crumb topping over each one.
- 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.
- Store muffins in fridge for up to one week.