I’ve adapted this recipe from Cookie + Kate to make them gluten free and dairy free. I also used mini muffin tins so that they can be eaten as a small afternoon snack on the way home from work, or as a healthy dessert! To make them a little more decadent, spread a some cashew butter and/or apple butter on top!
INGREDIENTS
2 cups packed almond meal
1 ½ cups old-fashioned oats
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon all-spice
1 teaspoon baking soda
½ teaspoon fine sea salt
Optional mix-ins: ½ cup nuts/seeds/dried fruit/chocolate chips (I used pumpkin seeds)
¼ cup agave syrup/maple syrup/honey
3 eggs
6 tablespoons melted coconut oil
1 cup grated apples (skin on)
2 cups grated carrots (skin on)
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Wipe muffin pan with a little coconut oil.
In a large bowl, combine the almond meal, oats, spices, baking soda, salt, and optional mix-ins.
In a separate bowl, whisk together the sweetener, eggs and coconut oil. Mix in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the centre of a muffin comes out clean, 15 to 20 minutes. Allow muffins to cool completely before storing.
Store leftover muffins in an airtight container in the fridge or freezer.
Enjoy!
