Hi Friends!

These apple carrot muffins have been taunting me for years. Back before I was gluten free I made these muffins on a weekly basis with wheat flour. My very good friend, Katie posted this recipe on Meal Planning Mommies 6 years ago.

This past weekend I was looking through my recipe binder and came across this old favorite and “boo-hooed” a little that I can’t eat them anymore. Then I decided “no more fussing!” (as I often tell my kids) I am going to remake this recipe TODAY so that I can enjoy these amazing little bite sized muffins again.

They turned out beautifully!

Here is what you need to do:

Preheat your oven to 350 degrees and prepare your mini muffin tin with 32 liners

Step 1: Mix your dry ingredients:

• 1 3/4 cups almond flour
• 2 TB coconut flour
• 3/4 tsp baking soda
• 1 1/2 tsp baking powder
• pinch of salt
• a couple shakes of cinnamon

Step 2: Mix your wet ingredients in a different bowl:

• 2 TB honey (if you have a sweet tooth you may want to add 4 TB honey)
• 3 eggs
• 1/2 cup of melted coconut oil
• 1 1/2 tsp vanilla

Step 3:

• Grate 3-4 carrots in a bowl
• Grate 1 peeled apple into the same bowl

Step 4: Mix the wet ingredients with the apple and carrot

Step 5: Mix the wet apple carrot mixture with the dry mixture

Step 6: Using a cookie dough scooper add a scoopful of dough to 32 mini muffin liners

Step 7: Bake at 350 degrees for about 12-14 minutes or until they are set. Let cool for 5 minutes.

Once they are cooled, butter and shake a little cinnamon on top for some extra flavor.  They are delish warm or room temperature.

If you are NOT gluten/grain/refined sugar free you can find the original recipe here made with wheat flour.

We are devouring these little mini muffins and I am THRILLED to be able to make them again now grain and refined sugar free.

PIN now and save the recipe for later

OR Print and add to your recipe binder!