Carrot Apple Muffins are a healthy breakfast because it includes fresh vegetable, fruit, and eggs. You can make these muffins even healthier by replacing the all-purpose flour with whole wheat flour or oats flour.


They’re soft and full of delicious flavor. They’re one of my favorite muffin recipes.


☛2 eggs
☛¹/₄ cup olive oil
☛¹/₃ cup mashed the very ripe banana
☛¹/₄ cup maple syrup
☛¹/₂ cup unsweetened applesauce or 1 sweet apple, finely grated
☛¹/₂ cup brown sugar
☛¹/₂ tsp sea salt
☛5 tsp baking soda
☛¹/₂ tsp ground cinnamon
☛¹/₂ cup plain almond milk
☛1 heaping cup grated carrot
☛²/₃ cup oats
☛¹/₂ cup almond meal
☛1 cup + 2 Tbsp flour blend


⏩Prepare eggs in a large mixing bowl and preheat oven to 375°F (190°C).
⏩Prepare muffin tin with liners or lightly grease them.
⏩To flax eggs mashed banana, maple syrup, olive oil and whisk to combine.
⏩Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
⏩Add almond milk and stir.
⏩Add grated carrot and stir.
⏩Add oats, almond meal, flour blend, and stir.
⏩Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
⏩Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongy, so don’t be afraid of over baking!
⏩Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
⏩If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
⏩Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
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