Apple Carrot Oat Muffins
These muffins are perfect for breakfast as they are not very sweet, are high in protein and fibre, and are easy to pack. I love making a double batch so I can freeze some for later. If you have littles, use a mini muffin pan - the size is perfect for teeny hands and smaller stomachs.
What you’ll love about this recipe:
Oats. Rich in fibre and important for digestive health. Fibre travels through the digestive tract undigested, adding bulk to stools, preventing constipation and increasing regularity. With 4 grams of fibre per cup, adding oats to your diet can help stabilize blood sugar levels and prevent post-meal spikes and dips. Dietary fibre slows the body's absorption of sugar, maintains normal blood sugar levels, and provides a steady flow of energy to cells.
Apples. High in fibre and antioxidants, and the phytochemicals they contain can help lower inflammation. An apple a day truly does make a difference! According to a Department of Food Science at Cornell University study, “The potential health benefits of apples are numerous. Regular consumption of fruits and vegetables, including apples, as part of a healthy diet, may aid in the prevention of chronic disease and maintenance of good health.” This study showed that “apples have been found to have very strong antioxidant activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower cholesterol.
Carrots. Carrots are an excellent source of vitamin A, which is important for eye health, and they also contain vitamin K, vitamin C, and potassium. Additionally, carrots are a good source of dietary fibre which helps to support digestion and a healthy gut. Carrots also contain antioxidants such as beta-carotene, lutein, and zeaxanthin which may help protect against cancer and heart disease.
Apple Carrot Oat Muffins
Prep time: 15 minutes
Cook time: 25 - 30 minutes
Total time: 45 minutes
Servings: 12 - 18 muffins
INGREDIENTS
2 cups almond flour
1 ½ cups old-fashioned rolled oats
3 tsp ground cinnamon
1 tsp baking soda
½ tsp sea salt
½ cup walnuts
¼ cup raisins
2 eggs
1 tbsp flax egg (or chia egg, or an additional egg)
1 cup grated Ambrosia apple (or Fuji)
1 cup grated carrots
6 tbsp melted vegan butter
½ cup honey
DIRECTIONS
Preheat oven to 350 F.
Grease a 12-cup muffin pan, or line with paper or silicone muffin cups.
Into a large bowl sift almond flour, cinnamon, and baking soda. Add oats, salt, walnuts, and raisins.
In a separate bowl, whisk eggs, flax eggs, butter, and honey. Add grated apples and carrots. Add dry ingredients, and mix until just combined.
Spoon batter into pan, filling each to the rim.
Bake until the muffins are browned on top and a tester (knife) inserted in the centre comes out clean, approximately 25-30 minutes.
Cool muffins completely before storing.
Store in an airtight container in the fridge or freezer.
Krista
xo