Recipes / Snack

Apple Carrot Muffins

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Apple Carrot Muffins

Olivia
The Cook
5 Servings
14 Ingredients
4 Comments

These no frills Autoimmune Protocol friendly Apple Carrot Muffins are packed with fresh grated carrot and apple plus a hint of honey to augment the natural sweetness. Perfect for a breakfast on the go or a fruity snack to satisfy the midday munchies.

Read More
5 Servings
14 Ingredients
4 Comments

Ingredients

  • ⅓ cups Coconut Flour
  • ¼ cups Arrowroot
  • ½ teaspoons Sea Salt
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 2 tablespoons Honey
  • 4 tablespoons Coconut Butter #1
  • ¾ cups grate Carrot
  • ½ cups peel and grate Apple
  • 2 teaspoons Cinnamon #1
  • 8 fluid ounces Coconut Milk, Canned
  • 4 ounces Applesauce
Serving Day Ingredients
  • 2 teaspoons Cinnamon #2
  • 1 ⅔ tablespoons Coconut Butter #2

Containers

Supplies

  • 10.Muffin Liners
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine coconut flour, arrowroot powder, sea salt, baking powder and baking soda in a bowl.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine coconut flour, arrowroot powder, sea salt, baking powder and baking soda in a bowl.
  2. Melt honey and coconut butter #1 in microwave.
  3. Add carrots, apples, cinnamon #1, coconut milk and applesauce to the honey/coconut butter mixture.
  4. Combine wet and dry ingredients. Batter will be a thick and pudding-like consistency.
  5. Line a muffin tin with liners and fill to the very top with batter.
  6. Bake at 350 for 35-40 minutes until toothpick inserted comes out clean and tops are golden brown.
  7. Serve with coconut butter #2 and sprinkle of cinnamon #2.

Categories

gluten-free-dairy-free, vegetarian, fall, winter, spring, summer, egg-free, kid-friendly, gluten-free, dairy-free, low-sodium, real-food, kosher, soy-free, fish-free, shellfish-free

Categories

gluten-free-dairy-free, vegetarian, fall, winter, spring, summer, egg-free, kid-friendly, gluten-free, dairy-free, low-sodium, real-food, kosher, soy-free, fish-free, shellfish-free

4 Comments

Join the discussion

    1. You could definitely attempt it. The only fear is that it may not set completely in the middle. If you do not have a muffin tin, I would maybe suggest baking smaller batches in the bread loaf pan so that it bakes thoroughly.

  2. Can you please clarify the applesauce measurement? 4oz…by weight or volume? Would be great to see it in cups instead. 🙂