Carrot Apple Gluten Free Muffins

I love 💕 a good chewy muffin on those busy mornings📆 when I’m short on time but still want a satisfying breakfast.☀️

This recipe combines shredded carrots, 🥕apples 🍎and filling oats 👌with warm cinnamon and nutmeg.😍

The gluten free flour I used has amaranth, which is packed with manganese, an essential trace mineral known for helping our body fight off free radicals! 👏👏

Amaranth is also high in protein💪, unlike many other grains, which helps contribute to feelings of satiety🤤.

These muffins are also packed with fiber, which greatly contributes to a healthy gut, as well as healthy blood sugar and cholesterol levels!

They are easy to make and a 5th of the cost of a bakery GF muffin😉

Try these out and let me know what you think!

Yields: 12 muffins


  • 2 cups gluten free flour

  • 1 1/2 cup gluten free oats

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1/2 cup raisins/craisins

  • 3 eggs

  • 6 tablespoons vegan butter

  • 1 1/2 apple, shredded/grated

  • 3-4 carrots, shredded/grated

  • 1/2 cup maple syrup

  • Walnuts to top muffins


  1. Heat oven to 350 degrees Fahrenheit. Grease and line muffin pan with muffin cups.

  2. Add all dry ingredients together, except walnuts and dried fruit, in a large bowl and mix thoroughly.

  3. Mix wet ingredients together then fold in craisins.

  4. Top muffins with walnuts and bake for 25-30 minutes.


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