Just in time for wintery mornings by the fire with strong hints of cinnamon and baked apples wafting from the oven, these hearty and healthy Apple Walnut Carrot Muffins hit the spot.
Filled with warm apples and carrots, with hints of banana, and topped with caramelized brown sugar and crisp walnuts… simply delicious!
These muffins are gluten-free, dairy-free and hearty as hell… but in a good way, of course.
The other day, as with most days, I wanted to bake. Free my mind and (culinary) spirit by measuring, mixing and baking. Kitchen time is my time to unwind and to decompress from the day ahead and behind me.
And make them I did.
Results: Moist, delicious, willmakeagain muffins topped with coconut sugar and walnuts.
How could you not want to make these muffins?
…and they’re so photogenic!
These babies require one bowl for the action, muffin tins lined with Star Wars papers, spiced and sweet muffins cooling on the counter.
Perfectly and slightly sweet.
Sweet carrots and apple.
Light and fluffy.
Simple and delicious.
These muffins are incredibly hearty yet light and more than perfect to share for breakfast, snack, dessert… alone or shared.
Healthy Apple Walnut Carrot Muffins
Gluten and dairy-free. Makes 16 muffins.
- 2 eggs
- 1/4 cup olive oil
- 1/3 cup ripe banana
- 1/4 cup maple syrup (or honey)
- 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
- 1/2 cup coconut sugar or brown sugar
- 1 + 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk, unsweetened (I used So Delicious Brand)
- 1 heaping cup (packed) grated carrot
- 1/2 *sweet apple diced into small pieces, optional – use only 1/4 apple for the batter, other 1/4 for topping, below
- 2/3 cup gluten free rolled oats
- 1 + 2/3 cup gluten free flour blend (I use Bob’s Red Mill GF Flour Blend)
- 1/2 cup raw walnuts, roughly chopped
Coconut Sugar Walnut Topping (optional)
- 1/4 *apple, diced, from above
- 1/4 cup raw walnuts, roughly chopped
- 2 tbsp coconut sugar or brown sugar
Mix all ingredients together and set aside until ready to top uncooked muffins.
Preheat oven to 375 degrees F. Prepare muffin tin withStar Wars paper liners or lightly greased.
In a large bowl, add eggs and banana, mashing the banana. Add maple syrup (or honey) and olive oil and whisk with a fork to combine.
Next add applesauce, coconut or brown sugar, baking soda, salt, cinnamon, and mix again to combine.
Add and mix the almond milk, grated carrots and apple pieces, if using.
Add oats and gluten free flour blend and stir until JUST combined – do not over mix. Batter should be slightly lumpy from the flour.
Divide evenly among 12-16 muffin liners, filling them all the way to the top. Top each with a small amount of coconut sugar walnut topping.
Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
Let cool on a baking rack until cool- cooled cupcakes will allow for easier unwrapping but no judgements if you can’t wait until then. 😉
Store in a covered container or ziplock bag at room temperature to keep fresh.