Moist, lightly spiced and naturally sweetened, these carrot-apple muffins are a wholesome bake you’ll want on repeat.
Looking for a snack that feels both nourishing and indulgent? These carrot-apple muffins with walnuts are packed with grated carrot and apple and sweetened with banana and a touch of maple syrup or agave. The result is a tender, flavourful muffin that’s just the right amount of sweet, with a crunchy brown sugar-walnut topping for contrast. They're perfect with a morning coffee, tucked into lunchboxes or enjoyed as an afternoon pick-me-up.
Ingredients for Carrot-Apple Muffins with Walnuts
- 1 1/2 flax eggs, or 2 large eggs lightly beaten
- 1/4 cup olive oil
- 1/3 cup mashed very rip banana, approx. 1 large
- 1/4 cup agave nectar or maple syrup
- 1 large apple, peeled and grated
- 1/4 cup brown sugar
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 unsweetened almond milk
- 1 heaping cup (packed) grated carrot, approx. 3 large carrots
- 2/3 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup + 2 tbsp all purpose gluten-free flour
Topping
- 1 tsp or so of dark brown sugar per muffin
- 1/4 cup chopped unsalted walnuts
Instructions for Carrot-Apple Muffins with Walnuts
- Preheat oven to 375°F. Prepare muffin tin with liners or lightly grease the muffin tin. Set aside.
- To flax egg or regular eggs, add mashed banana agave or maple syrup and olive oil. Whisk to combine.
- Add brown sugar, baking soda, salt, cinnamon and almond milk and stir to combine.
- Fold in grated carrot and apple, oats, almond meal and gluten-free flour. Stir to combine once more.
- Divide evenly among 12 muffin tins. Sprinkle evenly with brown sugar and crushed walnuts.
- Bake for 30-35 min, or until deep golden and a toothpick inserted into the centre comes out clean. Remove from oven and let sit for 5 min, then flip over onto their side and let cool completely or remove to wire rack.
Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.
