carrot apple walnut muffins

INGREDIENTS

  • 1 ½ cups almond flour

  • 1/2 cup oat flour

  • 1 ½ cups rolled oats

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 1/2 cup honey

  • 3 eggs

  • 1/2 cup toasted walnut

  • 1/3 cup raisins

  • 6 tbsp olive oil

  • 1 1/2 cup apples, grated

  • 1 cup carrots, grated

METHODS

  1. Preheat oven to 350F.

  2. Add all dry ingredients (except walnuts and raisins) to mixing bowl. Combine together.

  3. Add all wet ingredients to a separate mixing bowl. Whisk together.

  4. Pour wet ingredients into dry ingredients. Combine together using spatula until almost combined. Add walnuts and raisins. Fold together evenly. Pour ingredients into muffin tin.

  5. Bake for 25 to 30 minutes. Allow to cool for at least 15 minutes before removing from tin.

BENEFITS

Carrots are available year-round making them queen of root vegetables. Their beta-carotene and vitamin A content help banish inflammation, increase energy levels, and protect our bodies immune system. Tossing in sweetness of an apple and crunch of brain-powering walnuts, you’ll be delivered the perfect mid-day snack with essential nutrients (and flavours) for satisfation.

TIPS + TRICKS

  • Store at room temperature for up to four days, fridge for up to one week, or freeze for up to six months.

  • Instead of olive oil you can use avocado oil, coconut oil, or butter.

  • Gluten free? Make sure your oats are certified gluten-free.

Sierra Wright