Time: 45 minutes
Makes: 12 muffins
Per Muffin – Calories: 306 | Protein: 7g | Carbohydrates: 29g | Fat: 18g
- 2 cups almond meal
- 1½ cups old-fashioned rolled oats
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup raisins or chocolate chips (or both)
- 3 eggs
- 1 cup grated Granny Smith apple (about 1 apple)
- 1 cup grated carrots (about 2 carrots), peeled
- 6 Tbsp unsalted butter, melted
- ½ cup honey
Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt and raisins or chocolate chips (or both). In a separate bowl, whisk together the eggs, apple, carrot, melted butter and honey. Add to the dry ingredients, mixing until just combined. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.