Carrot & Apple Muffins

vThese delicious muffins could be served for dessert or breakfast! And why not add a serving of vegetables to this tasty treat.



Cook Time:

50 min


  • ⅓ cup mashed very ripe banana
  • 1 egg
  • ¼ cup maple syrup or honey
  • ½ cup olive oil
  • 1 sweet apple, finely grated
  • ½ cup brown sugar
  • ½ tsp sea salt
  • 1½ teaspoon baking soda
  • ½ tsp ground cinnamon
  • ½ cup plain almond milk, unsweetened (or regular milk)
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup rolled plain oats
  • ½ cup almond meal
  • 1 cup + 2 Tbsp all-purpose flour
  • ¼ c raw walnuts, chopped (optional)


  • Preheat oven to 375˚ F and prepare muffin tin with liners or lightly grease them.

  • To mashed banana, add egg, maple syrup and olive oil. Whisk to combine.

  • Stir in apple, brown sugar, salt, baking soda and cinnamon.

  • Add almond milk and stir.

  • Stir in grated carrot, oats, almond meal and flour.

  • Divide evenly among 12 muffin cups, filling them to the top. Top with walnuts (optional).

  • Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let sit for 15 minutes. Flip muffins on their sides in the pan to let cool completely.

  • Store in a covered container at room temp for 5 days. Can freeze.


Nutrition Information: Serving size = 1 muffin Calories: 203 Fat: 8.5g Saturated Fat: 1g Carbohydrates: 30g Sugars: 14g Sodium: 255mg Fiber: 3.5g Protein: 3.5g

Recipe adapted from