For the last four weeks, I have (mostly) not been eating grains. But this doesn’t happen without some preparation. Each week, I prepare foods that are easy for me to eat on the go, and that are delicious and satisfying. Each week, I have made these muffins, with little changes to the recipe along the way. While I may keep tweaking the recipe, I’m pretty happy with them so far!
I store these muffins in the freezer, partly to keep them fresh, and partly so that I won’t eat them absent-mindedly, like I do with most baking that sits out on the counter. They are loaded with apples, carrots, and bananas, which helps keep them moist and light, and gives them a hint of sweetness – without any added sugar! The almond flour helps make this muffin rich and filling.
While these are perfect for breakfast or snacking, these could easily be transformed into dessert with a fluffy cream cheese frosting!
Carrot Apple Breakfast Muffins
Prep time: 20 minutes
Bake time: 30 minutes
Makes: 12 muffins
1 3/4 cup almond flour
1/4 cup unsweetened shredded coconut (optional)
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
2 bananas, mashed
1 medium apple, grated (about 1/2 cup); no need to peel the apple!
1-2 medium carrots, grated (about 1/2 cup)
1/4 cup raisins or dried currants (optional)
1. Preheat oven to 350 F (180 C) degrees.
2. Line muffin tin with muffin cups, or lightly grease with coconut oil or butter.
3. Combine almond flour, shredded coconut (if using), cinnamon, baking soda, and sea salt into a small bowl and stir to combine.
4. In a large bowl, place mashed bananas and eggs. With a hand mixer, beat until well combined and frothy.
5. Add grated carrots and apples, including the juice, and beat to combine.
6. Add the dry ingredients to the wet, and beat until incorporated.
7. Stir in the raisins or currants, if using.
8. Divide into the twelve muffin cups and bake at 350 F for 30-35 minutes.
9. Allow them to cool before serving, so that they are properly set.