Gluten Free Apple Carrot Muffins
Ingredients
-
2
cups
carrot and apple pulp (or finely chopped carrot and apple)
-
2.5
cups
gluten-free flour
-
1
unit
egg (or flax egg)
-
1
tsp
baking powder
-
1
tsp
cinnamon
-
2
tbsp
peanut flour or chunky peanut butter
-
1
tsp
apple pie spice
-
1
dash
sea salt
-
1
tsp
vanilla extract
-
½
cup
almond milk
-
⅓
cup
honey or maple syrup
-
4
unit
chopped dates (optional for extra bulk)
Instructions
- Mix the carrot and apple pulp in a bowl with your hands.
- Add the gluten-free flour, egg, and almond milk to the bowl and mix again.
- Incorporate the remaining spices to form a thick, chunky batter.
- Scoop the batter into oiled muffin tins, filling them about ¾ full.
- Bake in a preheated oven at 350°F for 32-36 minutes, checking the center with a toothpick to ensure it's cooked through.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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