These cinnamon scented apple carrot muffins are a definite crowd pleaser!
2 cups fine almond flour
1/2 cup tapioca starch, also called flour
1 Tablespoon cinnamon, I like Vietnamese
1 Teaspoon sea salt
2 Teaspoons baking powder, see notes
1 Teaspoon baking soda
1 1/2 cups grated carrots, 6 ounces
1 cup grated apple, 5 ounces
1/2 cup each golden raisins, unsweetened fine shred coconut, chopped raw pecans
1/3 cup avocado oil
1/2 cup maple syrup
1 Tablespoon vanilla extract
Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
In a medium sized mixing bowl, combine the almond flour, tapioca starch, cinnamon, sea salt, baking powder, and baking soda.
Add the grated carrot, apple, golden raisins, coconut, and pecans.
Stir to combine, then add the eggs, avocado oil, maple syrup, and vanilla. Mix just until combined, then evenly portion the batter out into the muffin cups. The muffin cups will be quite full but don’t worry, they don’t rise too much.
Bake until the muffins are puffed, golden brown, and a toothpick inserted into the center comes out with just moist crumbs, no batter, about 25 minutes.
Let the muffins cool for 5-10 minutes on a cooling rack before carefully removing them.
Serve immediately with butter and honey.
Any leftovers can be frozen, then reheated gently at 150ºF until heated through.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Healthy Morning Glory Muffins, Morning Glory Muffins Recipe, Best Paleo Morning Glory Muffins, Gluten Free Morning Glory Muffins