If you’re like me, I LOVE snacking! Here’s one of my favourite Fall flavour inspired Apple Cinnamon Carrot Ginger muffins. The perfect sweet and spicy snack on a cool Fall day. Oh and yes, these muffins are healthy and grain/gluten/dairy/nut free, paleo and vegan (if using flax egg).
Make these ahead of time and store in an airtight freezer bag or container. Grab and go in the morning and enjoy as a mid-morning or afternoon snack!
Prep time: 20 mins, Cook time: 35-40 mins
1 cup grated peeled carrot (approx 2 carrots)
1 cup grated peeled/cored apple (I used Gala)
1 cup shredded unsweetened coconut
1/2 cup apple sauce or mashed ripe bananas
1/4 cup pure maple syrup
2/3 cup raisins or currants (opt)
1 tbsp grated fresh ginger
3 flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg)
1 tsp pure vanilla extract
2 cups almond flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda
Preheat the oven to 350F. Line a muffin tray with muffin liners.
Grate the carrots and apples (either use a food processor or grate by hand).
Grate or mince the ginger with a knife.
Make the flax eggs (mix it and set aside for a few minutes).
Mix the wet ingredients (grated carrots/apple/ginger, apple sauce or mashed bananas, flax eggs, maple syrup, and vanilla).
In a separate large bowl, mix the dry ingredients (almond flour, shredded coconut, raisins or currants, cinnamon, baking powder, salt and baking soda.
Combine the wet and dry ingredients. Mix with a spoon.
Scoop out the batter evenly into each muffin liner.
Bake for 35-40 minutes (depending on your oven). Muffins are done when a toothpick comes out clean.