In the mood for some fall baking? Me, too! I’m cozying up with these apple carrot muffins and a cup of coffee. My dog, Cookie, is hoping for some crumbs.
My sweet publisher sent me a cookbook called Run Fast. Cook Fast. Eat Slow. a few months ago. The cookbook was co-written by Olympian/NYC Marathon champ Shalane Flanagan and chef/nutrition coach Elyse Kopecky.
I should confess that I hate running and only qualify for the “hangry” portion of the book’s subtitle, “Quick-Fix Recipes for Hangry Athletes.”
Nonetheless, the book is up my alley because it’s full of energizing, whole foods-based recipes. I haven’t been able to get this hybrid apple-carrot muffin recipe out of my mind. They didn’t disappoint!
The authors call these muffins “superhero” muffins because they are muffins that sustain. They offered three versions in the book, and I chose the muffins featuring grated fresh carrots and Granny Smith apples.
These muffins are very hearty and wholesome, which makes them perfect grab-and-go breakfasts or snacks. I think they would freeze well for several months, if you want to keep them on hand for hangry moments.
Bonus? These muffins are gluten free and naturally sweetened, and easy to mix up by hand. Apple carrot muffins for the win.
I have recipes for apple muffins and carrot muffins, but I love this combination of the two. Warming cinnamon brings the fruity apple and earthy carrot flavors together.
This recipe uses almond meal instead of whole wheat flour, which yields a nutritious and moist interior. These muffins are a little dense, in a good way, rather than light and lacking in substance.
Watch How to Make Apple & Carrot Muffins
You can easily change up the mix-ins, or leave them out if you’d rather. The authors suggest walnuts, raisins or chocolate chips, and note that Shalane likes to sweeten them up with chocolate chips. I opted for pecans in lieu of walnuts, and I think you could substitute any dried fruit for the raisins (chopped if large).
I easily grated the carrots and apple with this box grater (affiliate link). The authors suggested lining the muffin tin with paper liners, but I have full faith in the non-stick silicone finish on my muffin tin. It worked great.
The authors report that these muffins are a hit with kids, too. Please let me know how they turn out for you in the comments, and be sure to check out Run Fast. Cook Fast. Eat Slow. if it sounds like it’s up your alley.
PrintApple & Carrot “Superhero” Muffins
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: Gluten free
This apple carrot muffin recipe is naturally sweetened and gluten free! These hearty apple-carrot muffins make a great grab-and-go breakfast or snack. Recipe yields 12 muffins.
Ingredients
- 2 cups packed almond meal or almond flour (10 ounces)
- 1 ½ cups old-fashioned oats (certified gluten free if necessary)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Optional mix-ins: ½ cup chopped walnuts (I used pecans), or raisins or chocolate chips
- ½ cup honey or maple syrup
- 3 eggs
- 6 tablespoons unsalted butter, melted
- 1 cup grated Granny Smith apple (about 1 ½ apples)
- 1 cup peeled and grated carrots (about 3 carrots)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn’t because I have full faith in my muffin pan, but use them if you’re uncertain).
- In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
- In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
- Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.
Notes
Recipe from the Run Fast. Cook Fast. Eat Slow. cookbook by Shalane Flanagan and Elyse Kopecky.
Make them nut free: (The muffins will no longer be gluten free with this variation, which was provided by the recipe author.) Whole wheat pastry flour or whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick), since wheat flour is much drier, and reduce the oats to 1 cup.
Whole wheat flour option: See above!
Make them dairy free: I haven’t tried, but I’m confident that you could substitute coconut oil for the butter. Please report back if you give that a try!
Egg substitution note: I don’t think you can successfully replace the eggs with any substitutes here. I tried with a similar almond meal-based recipe, and it was an epic fail. However, you can use flax eggs in my carrot muffin recipe (and you could even use half grated apple, half carrots to make those muffins more similar to this recipe).
Tanvi Shah
Hey Kate,
I’ve been following your blog since 3 years now! I love your recipes! This recipe looks exciting but I don’t eat eggs. Could you suggest some replacement suggestions??
Kate
Thank you for your support! I love that you have been following for so long. Unfortunately, I haven’t tried it with this one. But, based on passed experience I don’t think this muffin recipe would work well without eggs. Sorry!
Katrina
I absolutely love this recipie. I’m on my fourth time making it! The texture of the almond meal and the apple and carrot are wonderful! My whole family loves these! Even my husband likes them and he usually doesn’t like anything healthy. This is a great muffin to have on hand for breakfasts, snacks and lunches especially if you have young children! They are child and husband approved!
Rachel
Hi! I replaced two of the eggs with flax “eggs” and one with a ripe mashed banana. The muffins turned out great. I suspect mine are denser and more moist than the original, but they are still a hit with me and my husband!
Tanvi
this is perfect! i will definitely try this!
Katrina
Hey my friend and I made these muffins without egg and they turned out great. Instead of using egg she made three flaxseed eggs! The muffins turned out great… I’ve made them since with eggs and I don’t see a difference. Hope this helps.
Molly McMahon
For the apple, do you just grate it like cheese because that’s what I’m picturing. Otherwise, this recipe looks delicious!
Kate
Yep! Just use a box grater. :)
Rachel Geisel
Thanks for posting more healthy, whole food muffins! My 2 year old daughter can’t get enough of them. I currently make your apple Muffin recipe with carrots and just half the amount of apples. Tastes great. I would like to try gluten free muffins but have been having a hard time finding almond flour or meal at our grocery store. Can I use flaxseed meal? Is it similar in taste? Additionally can I use maple syrup rather than honey? Thanks again.
Kate
You’re welcome! I love a good muffin. :) I don’t believe flaxmeal will work the same. Is gluten free flour available? I haven’t tried it, but possibly try the whole wheat flour variation with your gluten free flour mix in place of the whole wheat flour. Let me know how it works for you!
Susan
You can also make your own almond flour by processing almonds in a food processor. Very easy! Blanched almonds will give you a whiter flour while skin on almonds will yield a darker flour.
Lisa C
Do you have a vegan version of this recipe??
Kate
Unfortunately I don’t!
Rachel
Hi! I used two flax eggs plus one mashed ripe banana to replace the three eggs called for. I subbed Earth Balance for butter. Turned out delicious! Next time I might try three tbsp Earthh Balance with 3 tbsp coconut oil.
Jennifer
It’s like my two favorite cookbook worlds colliding — I love Run Fast. Eat Slow. but didn’t realize there was a second book! Thanks for sharing! Can’t wait to make these for next week’s breakfast!
Kate
Love that! It’s really great. Thanks for commenting, Jennifer :)
Erica
These sound delicious – except that I need to make them nut-free. Do you think substituting whole wheat flour for the almond flour would work? Would I have to make any adjustment to the amount?
Thank you!!
Kate
Great question! See the recipe note on making it nut free below the recipe instructions.
Lydia Ronner
These are fantastic!!!! Just finished making them. I used mini muffin tins. Perfect for everyone!!!!
Kate
Thanks for trying them so quick! I appreciate the review, Lydia.
Nadia
I have tried the original recipe which had zucchini instead of apple. I am very excited to try them with apples now. Thank you!
Kate
You’re welcome, Nadia!
Martha
I was just thinking I need to find a breakfast muffin recipe that has some nutrition in it. This looks delicious, but my husband isn’t a fan of cinnamon. I’ve substituted ground nutmeg for cinnamon in your granola recipe, do you think that would work here too?
Kate
If you prefer that taste, sure! They are both warming spices. Nutmeg can be a very strong flavor, though, so I’d cut back significantly (maybe 1/2 teaspoon nutmeg instead of 2 teaspoons cinnamon).
Anita
Could I substitute apple sauce for the butter – all or part, and if so how much?
Thanks!
Kate
Hi Anita! I haven’t tried, but it may be worth a shot. Please report back if you give it a try—I bet the applesauce flavor would be lovely.
Tracy Penn Sweet
Do you think you could substitute stevia for the honey? Or Apple sauce?
Kate
Maple syrup could be a good substitute! :)
Tracy
Hmmm … can’t have that either
Kate
Hi Tracy, applesauce might work well. Please report back if you try it! Stevia is unsuitable since these muffins rely on the moisture content of the natural sweetener (applesauce would provide a similar moisture content).
Sophie
I used dates. Four dates, 1/2 cup water. Blend. Use. Enjoy!
Natalia
Hi, Do you think those muffins will turn well substituting eggs for flax seed eggs and butter for olive/avocado oil for a vegan version? Thanks, Natalia
Kate
Coconut oil could work. But I really think you need eggs for this recipe, sorry!
Donice Gilliland
These look fantastic! Can’t wait to try them!
Kate
Be sure to report back on what you think!
Amy
Do you have experience with bucketwheat or brown rice flour? Wondering what the conversion would/could be. I’d like to make these for my child, but she has food allergies to wheat, dairy, egg, peanut, treenut, sesame, and sunflower seed. I would substitute coconut oil for butter and eggs can be baked. Thank you!
Kate
I’m sorry, I’m not to familiar with them and specifically for this recipe. Any gluten free flour blends that could work? That might work in replace of the whole wheat alternative.
Danielle
All the ingredients in this sound so amazing. First of all I love carrot cake and I feel like this is taking a tradintional carrot cake recipe to the next level!!! Adding the apples and cinnamon to it makes this the perfect muffin for a cold fall day! ❤️ It!
Kate
I agree! A great muffin for a cold fall day for sure. Thanks for you comment, Danielle!
Breanne
Love both of Shalane and Elise’s cookbooks – made these muffins a few weeks ago and they were wonderful. These are muffins that’ll keep you full for quite some time.
Kate
Yes! They will stay with you for awhile. Why I loved this recipe so much!
Grace
Hi, Kate!
If I was to add more almond flour in place of the oats, would that damage the texture of the muffins? If this is the case, could I possibly substitute shaved coconut in lieu of the oats?
Thank you :) ,
Grace.
Kate
Hi Grace, I’m guessing that you could simply omit the oats, or perhaps add 1/4 cup additional almond flour.
jacquie
i just want to echo lisa’s C. question with regards to a vegan version because these muffins looked tasty.
Kate
Hi Jacquie! I was hesitant to suggest an egg-free version because the eggs provide structure to this gluten-free recipe. However, here’s a suggestion from another commenter: I used two flax eggs plus one mashed ripe banana to replace the three eggs called for. I subbed Earth Balance for butter. Turned out delicious! Next time I might try three tbsp Earthh Balance with 3 tbsp coconut oil.
Susan
Thank you so much for the wonderful muffin recipes. Susan
Kate
You’re welcome, Susan!
Susan
Do you have any great recipes for puréed soups? I’m not much of a veggie eater and would like puréed soups which taste good and disguise the veggies. Thanks. Susan
Kate
Hi Susan! I absolutely love this butternut soup, as well as the cauliflower soup and tomato soup recipes in my cookbook, Love Real Food!
Avneet
Can we use coconut flour instead of almond flour.
Kate
Unfortunately coconut flour isn’t a 1:1 substitute. It tend to really soak up a lot of moisture and doesn’t hold together as well.
Kate @ Kate Lives Healthy
I have made these muffins weekly since picking up their book. They are so good. I have played around with mix ins and last week actually added some molasses instead of the maple syrup. They were just as good. The book has so many great recipes and is a staple in my kitchen
Kate
Thanks for sharing, Kate!
betty modaff
Could this recipe be made without egga, if so, send directions. Thanks
Kate
Hi Betty! Please see my notes :) EGG SUBSTITUTION NOTE: I don’t think you can successfully replace the eggs with any substitutes here. I tried with a similar almond meal-based recipe, and it was an epic fail. However, you can use flax eggs in my carrot muffin recipe (and you could even use half grated apple, half carrots to make those muffins more similar to this recipe).
Cathy
Thoughts on making it dairy free? Recommendation on replacing the butter? Love your emails. Thx! Cathy
Kate
Hi Cathy! I believe you could simply replace it with an equal amount of melted coconut oil. Please let me know if you give it a try!
Ivana
Hi Kate!
I am planning on making these but I really dislike cinnamon. Is there a different spice I could use instead of just omitting cinnamon?
Love your book and your blog!!!
Thank you.
Ivana
Kate
Feel free to use the spice here that you like to use when replacing cinnamon. One reader said they like nutmeg. It can be stronger, but an option!
Ivana
Thank you very much, Kate. Love your recipes!!!
shan
this is a great start for my daily inspiration…was wanting a new version of carrot cakes…and found yours even more interesting! Tks.
Kate
You’re welcome, Shan!
Adrienne
What would be the best egg replacer for making these vegan?
Kate
Hi Adrienne! I added some additional notes as I was getting a lot of quesitons: MAKE THEM DAIRY FREE: I haven’t tried, but I’m confident that you could substitute coconut oil for the butter. Please report back if you give that a try!
EGG SUBSTITUTION NOTE: I don’t think you can successfully replace the eggs with any substitutes here. I tried with a similar almond meal-based recipe, and it was an epic fail. However, you can use flax eggs in my carrot muffin recipe (and you could even use half grated apple, half carrots to make those muffins more similar to this recipe).
AF
Just made these and they are delicious! They are a little crumbly though – do they set up more once they are finished cooling or is that a result of some of the ingredients in the recipe?
Kate
Hi! That’s interesting. I wouldn’t call them crumbly. I have noticed sometimes almond flour/meal can vary. What brand did you use?
Kellie Lynch
I have made these but I opted for the chocolate chip version to entice my kids. They were delish! I have the other cook book called Run Fast, Eat Slow and there are a lot of great recipes in it. One of my daughters track coaches made the team the granola from the book and they all raved (high schoolers). So I bought the cook book to try some on my family.
Kate
Oh chocolate chips would be so nice to get the kiddos to dig in! Thanks for sharing. I’m happy you like their cookbook! It’s so good.
Gaby Dalkin
YUM! Will have to make a batch to stash in my freezer!
Kate
Love it, Gaby!
Cris
We just made these. They stuck to my pan but they are just for hubs and me so I’ll know next time to use the muffin cups. I used whole wheat flour and maple syrup. Yum! So good! Making the pumpkin ones next. Thanks C&K!
Kate
I’m sorry to hear that! I don’t need to use any for mine, but I know some pans can be tricky. Thanks for commenting, Cris.
Brittany Hagemann
Hi Kate! How long do you think you should bake this if you wanted to make a loaf instead of muffins?
Kate
I’m not sure as I haven’t tried it, sorry!
Jamie
Had these in the oven tonight to bake in advance for breakfast this morning.
Forgot the cook timer.
Let’s just say…2.5 hrs later…yeaahhhh…
On to round two :/
Kate
Oh no! I’ve been there… Let me know what you think of round two!
Katia
Hi, I’m currently breastfeeding and was thinking about making these muffins with the addition of 3/4 tbsp of brewers yeast. Do you think that would completely ruin the recipe? I assume I would have to add additional moisture to counterbalance?
Thanks!
Kate
Hmm… that’s interesting! I’m not sure. I would need to test it out to see as I’m not sure how the yeast will interact with the almond flour,etc. If you try it, let me know!
Ellen
Apple and Carrot together? Sounds crazy but looks yummy.
Thanks for the recipe and will try soon.
Kate
It’s crazy, delicious! :) Let me know what you think when you try them.
Colleen S
I made these this morning. I didn’t have butter so I used coconut oil instead and they turned out great. Thanks for the substitution suggestion!
Kate
You’re welcome! I’m glad the coconut oils works well.
Peggy
I made the carrot apple muffins this morning and they are awesome! The additions I made were a teaspoon of vanilla & 2 heaping teaspoons of cinnamon. I made them with raisins and added 1/3 c coconut. Next time I want to try dried cranberries.
I made a similar recipe from another site that had no fat, 1/4 cup coconut sugar and a mix of almond flour & 1 cup coconut. They were dry and very bland. Had to toss them.
This is a recipe I will make all fall – delish!
Kate
Thanks for sharing your variation, Peggy!
Emily
Hi Kate! This was such a lovely post— I’ve been a big fan of your blog and Run Fast Eat Slow for quite a while so it was lovely to see you write about one of their recipes! Though I have yet to make the apple carrot versions (though they are calling my name with the abundance of carrots I have this week), with other veggie versions like zucchini carrot and pumpkin, I’ve had great success dubbing coconut oil for the butter to accommodate friends with dairy allergies!
Kate
Thank you, Emily!
Wendy
I made these tonight and honestly they are so good, better than I expected. I will definitely make them again. I did put in a handful of mini chocolate chips but they would be sweet enough without them.
Kate
I’m happy to hear that!
Jess
Fabulous! I used greek yogurt and olive oil from your apple muffin recipe instead of butter.. and then smear some butter on the muffins before eating :) and it turned out great! I am going to try to freeze the left overs!
Kate
Thanks for sharing, Jess!
Amy Carder
They look just a good as the photo and taste great.
To reduce calories some, I used a GF flour combo: equal parts almond flour, tapioca flour and arrowroot flour + 1 T. xantham gum. I weighed the flour, 10 oz.
Kate
Thanks for sharing, Amy! I think this will be helpful to other readers.
Hope
Super easy and so tasty! Texture is heaven as well! Thanks, Kate!
Kate
You’re welcome!
Sabine
Hiya Kate, I tried this recipe yesterday. They are as hearty and filling as you described, though a bit too maple syrup-y for my taste, to the point where the apple and carrot flavors were a bit lost. I’ll try this one again though, as my family loved the muffins, and will give the variations a go.
Kate
I’m sorry you thought so! But, thanks for letting me know your experience.
Alex
This recipe looks amazing, Kate! However, I was wondering, since I have a nut allergy, would it be possible to use coconut flour instead of the almond meal? I believe the ratio for 2 cups of almond meal is a ~1/2 cup of coconut flour with 1 egg per ounce (so, 4 in total). Do you think this could work?
Kate
You seem to know your coconut flour! I don’t typically use it as it soaks up so much moisture, so I would love to see what it does for you!
Sandra Lea
These are so good and easy to make. I love the texture the almond meal provides.
Kate
I’m glad you love this one, Sandra!
Laura
I made these this afternoon to prep for my breakfasts this week. The whole house smells divine! I used almond flour and added both walnuts and mini chocolate chips (I am a sucker for any excuse to have a bit of chocolate with my morning meal). I am anxiously waiting for them to cool so that I can split one with my toddler son for an afternoon treat. Thank you for this recipe!
Kate
Oh, that sounds fantastic! Thanks for sharing, Laura!
Mary Ann Harville
These are sooo good. I added shredded coconut and used almond meal made from making almond milk. Delicious!
Kate
Thanks for sharing!
Carly
I love the idea of this recipe but when I made it after mixing the wet into the dry there is not nearly enough wet to make a batter. :( I have a crumbly, dry mess. How do get enough wet out these ingredients to make this work?
Kate
Hi Carly, very sorry to hear that this recipe didn’t work for you! I’m a bit stumped, since I haven’t gotten other reports of this issue. Are you 100% sure you didn’t forget one of the ingredients, perhaps the melted butter or honey?
Kelly
These are absolutely terrific!
Kate
Glad you love them, Kelly!
Camille Houpt
They look similar (ish) to Bobs flaxseed muffins (with carrots and apples) and my kids LOVE THEM! I’m excited to try these! You never disappoint! Thank you
Kate
Be sure to report back, Camille! :)
Nadine
Looks yummy. For the mix ins, would you do half cup each of nuts and raisins? Or a quarter cup of each? Thanks.
Kate
1/2 cup total of whatever mix-ins you would like!
Fauna
May I ask what brand of muffin pan you use? Made them today and they were fabulous!
Kate
Hi! Check out my shop page for the exact one! https://cookieandkate.com/healthy-kitchen-essentials/. Happy you liked the muffins.
Ali
sooo yummy. i whipped up a batch after dinner and planned on only having a taste, but wound up eating the whole muffin. I nearly halved the amount of maple syrup and they were sweet enough thanks to my CA market fresh carrots. thanks. I am LOVING all of your recipes.
Kate
Love it, Ali! Thank you!
Gail
These were so yummy – they are now my favourite muffin – not too sweet but very tasty and the texture was great. I made a batch 2 days ago and unfortunately the last one went this morning. Will definitely be making these again.
Kate
Good you liked them so much, but bad they are all gone! Thank you for sharing, Gail.
Leah Tax
I just made these. They are so delicious and my whole house smells like butter and cinnamon. I have never worked with almond flour and it works really well. I actually used Earth Balance instead of real butter and that worked well too. I was wondering if applesauce could replace the butter. I might try that next time. Great recipe!
Kate
The best smell! Thanks for sharing, Leah.
Georgia
I just made these yesterday and loved them! So delicious! My husband loved them and so did my toddler. A friend who came for coffee also loved them and asked for the recipe. It was my first time baking with almond flour and Irealized I like it so much, that I am going to try to find more recipes using it. Thank you for posting this recipe!!!
Kate
You’re welcome! Hit for the entire family, that’s great. I appreciate the review, Georgia!
kathy
These are lovely. I normally make muffins that are a lot sweeter so the kids took a bit of time to get used to them as they are more dense, but yummy nonetheless.
Kate
Thank you, Kathy for sharing your experience.
Catherine
Yum! I went for the whole wheat option. Did not realise until too late that our carrots are not equal – estimating I used 2.5 cups at least. Still turned out great, maybe a bit crumblier than normal. Moist and delicious. Might need to get that cookbook.
Kate
So glad they turned out well, Catherine! For future reference, I offer the most precise amount first (1 cup grated carrots) but often offer more details like (about 3 carrots) so you know about how many you’ll need to buy. Sounds like you had some really large carrots!!
Lee
These muffins are fantastic! Even my picky hubs who refuses to eat anything that’s not “real food” (read: made with white flour!) really liked them. He was eating one at his desk when a co-worker stopped in and snagged one – he was crazy about them! Thank you, Kate!
Kate
Than you, Lee!
Lisa
Thanks Rachel. I will give those ideas a try!! Really appreciate it!
Cheers!
DeeDee
I wasn’t sure I liked these muffins the day they were made, but after a night on a cooling rack, WOW! The crumb improved and the flavors melded. I am almost sorry I gave most of them away to my favorite little superhero six year old twin boy neighbors. Used honey crisp apples, raisins and chopped crystallized gingerand a pinch of fennel pollen on top.Perfect for fall. Thanks for another winner.
Kate
I’m glad to share it, DeeDee!
Beth
These muffins came out perfect! My daughter is into superhero’s so the name resonated with her. We followed the recipe adding some Lily chocolate chips. They were a hit with my 20 month old son too. Froze the extras to throw for a quick and healthy morning snack.
Kate
Great all around! Thank you for sharing, Beth.
Maria
Hi!
I am a bit new to this. The recipe calls for 2 cups of flour however 10 ounces is only 283 ml. The cups that I use are normally 250 ml or 200. Can anyone advise on this? :)
Maria
Kate
Hi Maria! The ounces are by weight, not by volume. So you could measure 10 ounces on a scale, or pack the almond flour into U.S. measuring cups. Hope this helps!
Fran
Great muffins!
Added chopped walnuts and used Macoun apple (didn’t have Granny Smith). Will definitely make again!
Kate
Thank you for sharing, Fran!
Sharon Chaix
This is great. However, I goofed. I used my mini muffin pan, and it would have worked except for the fact I did not have a paper liner. So, they stuck to the pan. But, they are delicious, and I will make them again and use a paper liner. Thank you for the delicious recipes.
Kate
Oh no! That is the worst. Thanks for sharing, Sharon! Let me know what you think when you make them again.
Diane Clewell
Hi was anxious to make these muffins but they are soooo dry. Not as good as I hoped. Should there be some liquid such as almond milk?. The batter was extremely dry also. What did I do wrong?
Kate
Hi Diane, I’m sorry to hear that! Are you sure you didn’t accidentally leave out the honey, eggs or butter? Those, combined, provided the proper moisture level for my muffins. Just checking–you didn’t accidentally use coconut flour, did you? Coconut flour is crazy absorbent.
Michele
OMG. These are so good. I used Agava as the sweetener as I didn’t have any honey and a gala apple as that is what was in the fridge. A hit with the family
Kate
Thanks for sharing, Michelle!
Heather
I’ll have to try a re-do of these as I made them this weekend and had some trouble (which is actually my fault :) ) but I’m posting my process so people can see what may happen when you improvise. So I used the whole wheat flour and adjusted the oats and butter as was suggested. Instead of grating the apples (I used what I had which was Macs) I chopped them to a kind of roughly minced situation, and I used pre-grated “matchstick” carrots that I had on hand though I did mince those up as well so they weren’t so thick. The muffins came out very dense and without a lot of flavor. I ran out of liquid when mixing my ingredients, so I think reducing the flour a little, in addition to reducing the oats, may work as well. Also, might try quick cooking oats, as I have really good luck with those when baking. I don’t want to mangle the original recipe because it’s meant to be healthy so I’ll have to see if I can figure it out. I’ve found that so as not to waste the muffins a quick zap in the microwave and a few tablespoons of peanut butter make them salvageable. Overall I think the recipe is a great idea, hopefully I can make it work.
Kate
Thank you, Heather for sharing! It’s fun to see you trying out various approaches.
Karen Wanderman
Thank you Kate! These were perfect! I followed the recipe exactly as you posted it. Hearty,moist, and just enough sweetness. A winner! Too bad my dog smells the carrots, guess I’ll have to share!
Kate
What is it with dogs and carrots! I will be sure to let Cookie know there is another carrot fan :) I appreciate the review, Karen.
Amy
I don’t usually bake but gave these a try, and really enjoyed them. Tried one before it cooled completely (because I have no discipline!) and it was wonderful. I used mini-muffin tins and added a few caramel chips to the mix – would recommend!
Kate
I’m happy you tried these too, Amy! Thanks so much for your review.
Holly Pennington
I’ve been making these muffins for a while! They are SO yummy. I add 2 or 3 squares chopped unsweetened chocolate, 1/2 cup chopped walnuts, a big handful of dried cherries, a handful of sunflower seeds and I substitute melted coconut oil for the butter. Yum, yum!
Kate
Thanks for sharing, Holly!
Laura
They just came out of the oven. I followed your recipe as in and added 1/2 cup chopped walnuts and a 1/4 cup of chocolate chips. They smell delicious and taste even better. Thanks for sharing!
Kate
You’re welcome, Laura!
leliatran
you are the best kiness to share all the recipe I had see and everyone have see I will share what is your kiness giving us
thank you very much wish you alway happiness
Kate
You’re sweet! Thank you.
Marie
VEGANIZED!
My son and I had fun making these together. We made them VEGAN and they turned out more like baked oatmeal but really delicious. Once they sit for a couple minutes, I think they’ll firm up like muffins but we couldn’t wait that long. :-) We made the following substitutions:
– In place of 3 eggs we used 1 smashed banana and 2 flax eggs
– We subbed 1/4 c of date sugar for the maple syrup
– Earth balance in place of the butter (I’d love to reduce this next time)
These are worth the effort. Yum. Thanks for the delicious recipe!
Kate
Thanks so much for sharing, Marie!
Alice
I just made these – so so so good! I made them exactly as written except used coconut oil instead of butter. They’re perfectly sweetened per the recipe. Thanks Kate for sharing this!
Kate
You’re welcome, Alice!
Megan
I made these today and I added golden raisins as suggested. They are so tasty! Thank you!
Kate
Great! Thanks for sharing, Megan
Allison Shayne
Kate would it be possible to add fresh or frozen blueberries?
Thank you so much for your lovely website and wonderful recipes!
You inspire me to cook!!! Yeah!!
Have a wonderful day,Ally
Kate
I haven’t tried it with the recipe! But, I do have a blueberry muffin recipe on the blog if you would like to try that one!
deepika kalla
I just tried this recipe and it was absolutely delicious. I loved it. I substituted the butter for olive oil and it came out just beautifully. I went overboard with the mix ins and loved it. I did dark chocolate chunks, walnuts and chopped up medjool dates, they all made these muffins over the top. I also sprinkled a little bit of raw sugar on top (me and my family have a sweet tooth :D) and i really liked the way it turned out. Thanks Kate for this amazing recipe :D
Kate
Thanks for sharing!
Sam
Thank you Kate! These have become my go-to muffin! Love the low sugar/carrot/apple combo!
Kate
Great to hear you love the combination, Sam!
Thera
The kids went wild for these, and we also couldn’t believe how good they taste. I made two major subs, one suggested by you and one that I usually do on my own: (1) I used coconut oil instead of butter (seems to work great) and (2) I used an equivalent amount of dates blended in water to replace the sweetener (I feel like it adds a bit of nutrition and, with the water as part of it, decreases the overall amount of sugar while still being incredibly sweet). Looks like Sophie did so to.
Kate
Thank you for the review, Thera!
Marilyn
The BEST Muffins EVER !! Thank you so much for this recipe.
Followed exact recipe and added pecans ….so moist . Thinking about making more and gifting them to friends .
Kate
You’re welcome, Marilyn!
Sonja
Just made these today and they are delicious! I added 1/4 t. each of nutmeg, ginger, and allspice to make them taste even more like fall and used 1/2 cup of pecans. Great recipe! Thank you!
Kate
You’re welcome, Sonja!
Fatima
I made these last night and they were awesome! Grating the apple and carrot was kind of a pain, but the end result is totally worth it. Super moist, flavorful, and a great way to start the day.
Kate
I’m glad you like these so much! Thanks for letting me know.
Nicky
Hey Kate,
I notice that both your carrot muffin and apple muffin recipes use baking powder but not in this one. Will it result in any differences? Thanks a lot.
Kate
Since this recipe has a different base, it has different requirements and isn’t needed like it is for the recipes you note. This recipe uses almond meal instead of whole wheat flour, which yields a nutritious and moist interior. These muffins are a little dense, in a good way, rather than light and lacking in substance. H
Holly
I had these recently at my sisters – so delicious from the freezer. So my little chef and I made these at home today and WOW! He gobbled it up super fast! Definitely a new staple in our home. If you readers haven’t made these muffins yet, what are you waiting for?! Thanks Kate!
Kate
Thanks for the plug, Holly!
Kristin Bray
May I ask how you defrost?
Holly
Kristin, I take a muffin straight from the freezer to the microwave and heat for about 45 seconds (I like to eat them warm). Kate might have a recommendation in her blog for defrosting, I can’t recall off hand. Have you made the muffins?
Christine
Hi! Is there any way these could be made without added sugar (no maple syrup/honey)? Has anyone tried erythritol, xylitol, stevia or bananas? I assume other proportions would have to be changed but I wouldn’t know how. They do look great though!
Nicole Sewell
Mine turned out so crumbly they were breaking apart even getting them out of the muffin tin – I didn’t use muffin papers (since I have non stick pan) and I used coconut flour rather than almond flour but other than that followed the recipe. Wondering where I went wrong here..
Kate
Hi Nicole! I’m sorry these didn’t work for you. Unfortunately, coconut flour is really hard to work with and soaks up a lot of moisture. That is likely the issue!
Nicole Sewell
That’s good to know! Thanks for the response and the tip. I love your recipes!!
Gail Kavanaugh
Made these “superhero” muffins this morning. My great-grandson and I declare them PERFECT for a hearty muffin on a cold day. Great because they will freeze well, and therefore, I can make several batches to store for later! Keep those great recipes coming.
Kate
I’m so glad he loved them! Thanks for sharing, Gail. Happy that you are freezing them and it works out so well for you!
Katrina
I absolutely love this recipie. I’m on my fourth time making it! The texture of the almond meal and the apple and carrot are wonderful! My whole family loves these! Even my husband likes them and he usually doesn’t like anything healthy. This is a great muffin to have on hand for breakfasts, snacks and lunches especially if you have young children! They are child and husband approved!
Kate
Thank you for sharing, Katrina! I’m glad it’s fully family approved.
Laura McWilliams
I just made this as a cake in a rectangle glass dish- turned out great!!!
Kate
Thank you for sharing, Laura!
Amani
Hello, I’m definitely going to try this with my son who is a very picky eater so would love to use it as a base to grate in other veggies. Do you think i could substitute the carrot or apple with zucchini or even squash?
Thanks x x
Kate
Hi Amani, yes, I do think that would work well! Please report back if you give it a try.
Jodi
These were delicious and very adaptable to substitutions (listed below). I brought them when staying over at my in-laws and they were devoured! Thank you for having them on your site!
Substitutions/adaptations:
1. I did half ww flour & half almond flour (this made the batter a little dry, which I expected, but the end result was still great)
2. Two flax eggs and I banana to sub the 3 eggs (I think the banana helped add some moisture to my ww flour sub)
3. 6 T of coconut oil to sub butter
Kate
Thank you for sharing, Jodi! I’m happy to hear they were devoured.
Liat
Delicious!!! Used less butter but still worked well. Can’t wait for my toddler to try one.
Kate
Thanks for sharing, Liat!
Kate
I don’t bake because every time I do, it turns out terrible. However, this recipe was easy, delicious, and came out awesome! I brought a dozen into work, and my coworkers all agreed!
I did up baking about 10 minutes longer, but I did also have pretty full cups of shredded carrot and apple, so they needed it with theil increased moisture. Also was out of baking soda, so used 4x baking powder.
Kate
Great this recipe was easy for you, Kate! Thanks for the review.
Josée
Made these for my little guy and he loves them!!
I am so glad I found your recipe. Thank you!!
Kate
You’re welcome! I’m happy you both love these.
Zina
I just made these (first muffins ever) with the whole wheat flour substitute as you noted and they’re SO GOOD. Also added 1/2 teaspoon ginger and a tablespoon-ish of homemade apple sauce. Love all your recipes!
Kate
Thank you, Zina!
SME
I have diabetes so I made this recipe but cut the honey in half to 1/4 cup. Delicious! ❤️
Kate
Thanks for the review, SME!
Lesley Rhoads
I made these and the flavor is so good. I used a few raisins as the “add-in”. The muffins were a little crumbly, but very moist. I wonder how they’d do as small cookies? Maybe get more of that crispy-muffin top part? Anyway -they are for the win and will definitely make again!! :-)
Cassie Levy
These came out perfectly! They were moist and delicious, the texture was so good you barely noticed it was almond meal. Often these things can come out a bit dry or crumbly but I didn’t have any issues at all, everyone in my house loved them!
Kate
Thank you for sharing, Cassie!
Emily
Loved these! Great for grab n go when I need something healthy, hearty, and quick. I reduced to 1/4 honey, added cacao nibs, and used coconut oil instead of butter, baked as directed and I though consistency and sweetness was perfect.
Kate
Great to hear you love them, Emily! Thanks for sharing.
Dianne
Hi Kate,
We absolutely love this recipe! I’ve made several batches since discovering your blog last Fall – great breakfast/snack option to have on hand over the holidays too! Enjoy your blog and just received your cookbook this week! We’re not vegetarian, but your recipes adapt well with or without meat. Thanks for sharing your creativity with us all!