CARROT APPLE MUFFINS

Carrot Apple Muffins

Carrot Apple Muffins

Rise and shine!  Muffins are definitely in my top 10 favorite breakfast foods.  I don't crave them very often, but this past weekend I really wanted one!  However, my taste buds (and digestive system) only seem to like really fresh, not too sweet, non-mushy, gluten-free muffins.  There is a local spot that has some absolutely amazing muffins and breakfast treats, but when I can't get over there, I make my own.

This recipe was a complete experiment.  The first batch totally flopped, as I decided to test out coconut flour.  Note to self: do not use coconut flour while baking (unless you desire a mealy, grainy texture).  While Greg and my Mom were kind and said "they aren't too bad," I frankly thought they were pretty icky.  Thank goodness it only took me one more try, because the second batch was soooooo good!  You can't learn without trying, right?

I used carrots and apples, which give these muffins a naturally sweet taste, but not overwhelmingly so.  I also used regular gluten-free flour, so if you like regular flour, you can easily substitute.

Carrot Apple Muffin Ingredients

Carrot Apple Muffin Ingredients

Carrot Apple Muffins, makes 18 muffins

2 1/2 c. gluten-free flour 1 1/2 c. carrots, grated 1 1/2 c. apples, grated 2 eggs 1/2 c. raw cane sugar 3/4 c. coconut oil 1/2 c. almonds, sliced 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon

Carrots

Carrots

Mix flour, sugar, almonds, salt, baking soda, and cinnamon.  In a separate bowl, mix remaining ingredients.  Slowly add dry ingredients to wet ingredients.  It will become very thick, and almost paste like.

Carrot Apple Muffin Ingredients up close 1

Carrot Apple Muffin Ingredients up close 1

Cook at 350° for 20-25 minutes, or until toothpick comes out dry.

Carrot Apple Muffins Eaten

Carrot Apple Muffins Eaten

This was a great weekend treat!  I enjoyed mine while relaxing with a nice cup of coffee.  Yum!

xo.  Jen