Stacy and I have some friends who happen to have a bunch of apple trees in their backyard. They were more than generous in sharing their bounty with us this fall, and as a result, we’ve been eating apples like crazy.
Since we’ve had so many, I probably close to doubled the recommended amount of apple in the recipe this last time around and they came out the best they’ve ever been. We seem to go back and forth as to which is our favorite muffin, but right now, it’s the Apple Carrot.
You can grab this one from the Run Fast. Cook Fast. Eat Slow. Quick-fix Recipes for Hangry Athletes cookbook as well. Now you have three of the four Superhero Muffin recipes. Next time, the original, and the one that started it all.
- 2 cups almond flour
- 1 1/2 cups old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup walnuts, raisins, or chocolate chips (optional)
- 3 eggs
- 1 cup grated Granny Smith apple (about 1 apple)
- 1 cup grated carrots (about 2 carrots), peeled
- 6 tablespoons unsalted butter, melted*
- 1/2 cup honey**
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the almond flour, oats, cinnamon, baking soda, salt, and walnuts, raisins, or chocolate chips (if using).
- In a separate bowl, whisk together the eggs, apple, carrot, melted butter, and honey. Add to 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 center of a muffin comes out clean, 25 to 30 minutes.
- Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.
*I always use Kerry Gold butter, and it’s always been salted. I often use half the amount of butter and substitute coconut oil for the remainder.
**I tend to use closer to 1/3 cup of honey.