Apple Carrot Muffins {Grain-Free}

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Woohoo! This is the first recipe post on the new My Own Ripple Effect! Because it's the first, I wanted it to also be the best, and these Apple Carrot Muffins really are the best thing I've made in the last month!

If you've made my Blueberry Muffins already, then you'll notice this recipe has the same basic structure. Swapping the blueberries for diced apple and grated carrot, plus adding a dash of cinnamon, makes these muffins soul-satisfying.

Apple Carrot Muffins

Ingredients

Directions

  1. Preheat oven to 350
  2. Melt coconut oil... [Mr T's trick that I have "borrowed" is to put the oil in a oven safe dish (preferably the same one you are going to mix your batter in) then place it in your oven that is preheating. Let it sit there for a minute until it starts to melt, then take it out and give it a stir--no microwave needed!]
  3. Add coconut flour to coconut oil and mix until there are no lumps; I have found this to be the easiest way to make sure you don't have lumps of flour in ANY of your coconut flour baking
  4. Stir in the rest of the ingredients, except apple and carrot
  5. Once the batter is mixed well, add the apple and carrot and incorporate
  6. Use a 1/4 cup scoop to measure out the batter into your muffin cups*
  7. Bake for 30-35 minutes until a toothpick comes out clean

*I've found that silicone baking cups work the best for all of my muffin recipes. Using paper is fine, but you'll notice that they are a bit drier and stick to the paper cups. The silicone makes the most moist muffins!

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