Spiced Apple Carrot Muffins with Almond Flour and Maple Syrup
These tender, naturally sweetened muffins combine grated apple and carrot with warm spices like cinnamon, ginger, and nutmeg. Made with almond flour and maple syrup, they offer a wholesome twist on classic carrot cake flavors. Perfect for breakfast, snacks, or lunch boxes, these muffins deliver moisture from the fresh produce and richness from avocado oil. The recipe yields just 7 muffins, making it ideal for small households or when you want a quick batch without leftovers.
Ingredients
Instructions
- 1
Grate the carrot and apple using a box grater
- 2
Preheat oven to 350 degrees Fahrenheit and line muffin tray with 7 muffin papers
- 3
Whisk together eggs, avocado oil, maple syrup and cider vinegar in large mixing bowl until well-combined
- 4
Stir together almond flour, baking soda, cinnamon, ginger, nutmeg, and sea salt in separate bowl
- 5
Pour flour mixture into wet ingredients and mix well
- 6
Stir in grated carrots and grated apple until batter is well-combined
- 7
Transfer batter to prepared muffin tin, filling cups 2/3 of the way
- 8
Bake on center rack for 20-25 minutes, or until they test clean
- 9
Allow muffins to cool to room temperature before removing papers
Tips
Ensure carrots and apples are finely grated for even distribution and proper texture in the muffins.
Fill muffin cups only 2/3 full to prevent overflow during baking and achieve the perfect dome shape.
Test doneness with a toothpick or check internal temperature reaches 190-200°F for perfectly baked muffins.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week
Batter can be prepared and refrigerated overnight, then baked fresh in the morning
Serve at room temperature or slightly warmed
Common Mistakes
Do not overfill muffin cups to avoid overflow and uneven baking
Do not overmix batter to avoid dense, tough muffins
Substitutions
FAQ
Can I double this recipe?
Yes, double all ingredients to make 14 muffins using the same baking time and temperature.
What if I don't have almond flour?
Substitute with all-purpose flour using the same amount, though texture will be different and no longer gluten-free.
How long do these muffins keep?
Store covered at room temperature for 2-3 days or refrigerate up to 1 week for best quality.