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

Ingredients:

  • 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

Directions:

  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.

Enjoy!


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