Apple-Carrot-Nut Muffins

#glutenfree #dairyfree/pareve  #apples  #carrots  #muffins  #nuts

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Yield: 2 1/2 dozen muffins, medium

Dry Ingredients
4 cups almond flour 
3 cups old-fashioned oats

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoon baking soda

1 teaspoon salt

½ cup finely chopped or ground walnuts

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Wet or Moist Ingredients

3/4 cup canola oil

1/2 cup honey

1/2 cup silan (date honey)

6 eggs

2 cups crisp apples, grated, about 3 medium apples

2 cups peeled and grated carrots, about 3 large carrots

1/2 cup raisins, soaked in warm water and then drained

 

Topping

Walnuts

Brown Sugar
 

1. Preheat the oven to 350F (176C). Spray with baking oil or line with
   papers 2 dozen muffin tins.

2. In a large bowl, combine dry ingredients.

3. In a separate bowl, mix the oil, honey, silan and eggs. Add the grated apples and
   carrots and drained raisins. Pour the mixture into the dry ingredients, mixing until
   combined.

4. Spoon the batter into the muffin cups, filling each muffin tin to the brim.

5. Place a walnut or walnut pieces on top of each muffin (optional). Sprinkle each muffin
   with 1/2 teaspoon of brown sugar.

6. Bake until the muffins are browned on top and a toothpick inserted in the center of a
   muffin comes out clean, 20-25 minutes. Do not overbake.

7. If you wish to freeze, cool to room temperature first.

 

Expandthetable suggestions

Sweetener options: You may use all honey, all maple syrup, all silan or all sugar substitutes (follow package instruction for conversion measurements).

Zucchini: Substitute zucchini for carrots, if you prefer.

Nuts: If serving toddlers, omit nut pieces on top, to avoid choking. You may use ground pecans or other nuts of your preference. This may change the flavor of the muffins. If you are using salted nuts, omit the salt in the recipe.

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Adapted from Author: Cookie and Kate. Recipe from the Run Fast. Cook Fast. Eat Slow. cookbook by Shalane Flanagan and Elyse Kopecky.