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Carrot Apple Muffins

These Carrot Apple Muffins are packed with good-for-you ingredients including a fruit, a vegetable, protein and healthy fat! They're a delicious breakfast or snack on the go.

Prep:

10

minutes

Cook:

18

minutes

TOtal:

28

minutes

Ingredients

1 small-medium apple (any variety), cored, roughly chopped

16 baby carrots

6 medjool dates, pitted

3 Tbsp. natural peanut butter

1/3 cup coconut oil, melted

1 tsp. vanilla extract

2 large eggs

1 cup almond flour

1/2 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. ground cinnamon

1 tsp. ground turmeric

1/2 tsp. sea salt

Rolled oats (for topping - optional)

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease or line each well of a 12-cup muffin pan, and set aside.
  2. In the bowl of a food processor, add chopped apple, baby carrots, and dates. Pulse food processor until ingredients are finely chopped.
  3. Add remaining ingredients to the food processor, and pulse until combined.
  4. Scoop batter from the food processor into prepared muffin cups, dividing equally among the 12 cups.
  5. Bake muffins at 350 degrees F for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  6. Cool muffins in the pan about 10 minutes, and then transfer to a wire rack to cool completely.