AuthorStacy SaundersCategorySnacksDifficultyBeginnerGluten free, dairy free, moist & delicious muffins!
Makes 12 muffins
My favorite homemade GF blend I use in almost all of my recipes
Preheat the oven to 350°F. Prepare a muffin tin with liners or grease with olive oil.
Wash and peel the carrots & apple. Core apple. Shred carrots & apple in a food processor or with a grater. (Makes about 1 3/4 cup)
In a medium-large bowl mix all dry ingredients together.
In a small bowl mix eggs, oil, and vanilla extract well.
Add wet ingredients to the dry ingredients and stir to combine. The batter will be very thick & moist. Then add the shredded apples & carrots and blend well. The juice from the apples & carrots loosen up the batter.
Spoon batter into muffin tins, filling cups up to 3/4 full.
Bake in preheated oven for 15-18 minutes or until toothpick comes out clean.
(For mini muffins, baking time is around 9-10 min).
Let muffins cool for 5-10 minutes in the muffin pan, then set on a rack to dry.
Tips: Make a double batch and freeze them in baggies or a big container. Works great for quick snacks on the go later.
These actually taste even better thawed from the freezer, it's crazy!
Who loves having delicious food to celebrate something?! 🙋
In my faith, every April and October we have a weekend where our whole church comes together for a special conference, which we view from our homes on the internet. We listen to speakers, hear beautiful music, and best of all, we get to hear a living Prophet from God teach and counsel us. It's always the highlight of my year and I'm especially looking forward to it this weekend because of all of the craziness with the corona virus stuff going on. This conference will be really different because there will be recorded music instead of live, and it will be in a small auditorium with only the speakers present instead of thousands of people in the huge conference center. Yet I believe it will be one of the most AMAZING conferences because of the comfort we will receive as we hear God's words through His servants. If you want to watch, you can, on www.churchofjesuschrist.org. It starts Saturday at 10am MST.
This weekend I'm making these delicious muffins to snack on while we watch conference! These are my husband's FAVORITE muffins. He says they are like a dessert. They are sweet, satisfying, and so moist! I think the moisture is due to the carrot & apple. The best part about carrot in muffins & cake is because then it's a vegetable and a dessert at the same time, double win! 😉
Recipe adapted from: https://www.antoskitchen.com/carrot-apple-muffins-in-40-minutes-a-healthy-breakfast/
Ingredients
Directions
Preheat the oven to 350°F. Prepare a muffin tin with liners or grease with olive oil.
Wash and peel the carrots & apple. Core apple. Shred carrots & apple in a food processor or with a grater. (Makes about 1 3/4 cup)
In a medium-large bowl mix all dry ingredients together.
In a small bowl mix eggs, oil, and vanilla extract well.
Add wet ingredients to the dry ingredients and stir to combine. The batter will be very thick & moist. Then add the shredded apples & carrots and blend well. The juice from the apples & carrots loosen up the batter.
Spoon batter into muffin tins, filling cups up to 3/4 full.
Bake in preheated oven for 15-18 minutes or until toothpick comes out clean.
(For mini muffins, baking time is around 9-10 min).
Let muffins cool for 5-10 minutes in the muffin pan, then set on a rack to dry.
Tips: Make a double batch and freeze them in baggies or a big container. Works great for quick snacks on the go later.
These actually taste even better thawed from the freezer, it's crazy!