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:
- 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).
Michelle
I make these pretty regularly and change it up a bit, I’ve thrown in zucchini, sweet potato, kale, flax, chia, and pumpkin seeds different times. I’ve also tried half butter half coconut oil and they are always great! Do you happen to have the nutritional info?
Kate
Hi Michelle! The nutritional information can be found below the notes section of the recipe. I hope that helps!
Marguerite Davis
Hi! Kate,
I just made this recipe for the first time, I was wondering if I missed something!? My muffins came out dry and crumbly, but tasty
What could I do to have more moist muffins??? oh and my batch made 18 muffins ….
Thanks Marguerite
Kate
Hi! I’m sorry to hear that. I wonder if you added too much almond meal? How did you measure it?
Marguerite Davis
Well, Kate I needed to let my muffins set, once they were completely set, they were fine…. love this recipe, delicious
Thank you for responding to my question… I just needed a little more patience… ♀️
Kate
You’re welcome! I’m happy you enjoyed them.
Katy
I squeezed out the juice after grating the apple but I shouldn’t have done that! After I mixed the dry and wet ingredients I got the driest mixture ever….Added a few more apple juice in panic and result turns out…Still great! Love this recipe for well tolerating my mistake.
Samantha
These are soo good. How long can they keep in the fridge?
Kate
Hi! They should last 3-4 days. Always use your best judgement and check for spoilage.
Christina Bare
We have been loving these muffins!! I tried coconut oil most recently, but it hardens as soon as I put it in with the eggs and other liquid ingredients. Any tips to keep the coconut oil liquid?
Kate
Hi Christina, you can gently rewarm the batter in the microwave if the coconut oil solidifies or have it cool prior to adding. Let me know how they turn out for you!
Leana Nicole Bickers
I also used coconut oil and I mixed it into my dry ingredients instead of the wet. It already had a melted consistency because my pantry is warm and as I mixed it in the dry ingredients it absorbed in pretty evenly and they turned out awesome. Just keep working any clumps out till it’s a smooth crumbly consistency all the way through, then add the other wet ingredients.
Georgia Bee
Hi Kate, I would like to substitute the almond meal for whole wheat flour and the butter for avocado oil. I saw your note about increasing the butter to 8 tbs when using whole wheat flour. Do you think 8 tbs of avocado oil with whole wheat flour would work?
Thanks so much! New to your blog and really love it!
Kate
Hi Georgia. I’m not sure about avocado oil. 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.
Georgia Bee
Reporting back! Substitutes I made:
– 2 cups whole wheat flour for almond flour
– Reduced to 1/2 cup of oats per directions
– Upped 6 tbps of butter to 8 tbps (per directions for coconut oil subst.) but w avocado oil
– Also added 1/3 cup of chopped pecans and 1/3 cup of raisins, and in half the patch I added 1/4 cup of dark chocolate chips (my dessert muffins!)
Result: They were surprisingly and sadly bland (haven’t tried the chocolate ones yet though). They were semi moist, drier towards the bottom. I had fun experimenting but I’ll go with your recommendations next time!
Thanks for following up on my questions so quickly! xo
Kate
Thank you for reporting back! This is good to know.
Chelsea
Hi there, I make this frequently and I just made it with avocado oil…I used a half cup because I usually make it with a stick of butter. It turned out just as good as always! My mix ins were dried cranberries and dark chocolate chunks. Delish as usual!
Kate
Sounds delicious, Chelsea! Thank you for your review.
Katie
Can you sub 4 cups carrots and omit the apples?
Kate
Hi Katie! If you want carrot muffins, I would recommend my carrot muffin recipe.
Kristin Jasmin Martirosian
Wow this was so delicious. I used earth balance butter. 8tbsp. One cup whole wheat flour, one cup almond meal, 1.5 cup oats.. and added about 3/4 cup zucchini and a smidget less carrot than the recipe calls for. Oh. and a teaspoon of nutmeg because I felt the apples were begging for it. This was amazing!! The kiddo is more simple, so I left 6 as is. and for the adults I added raisins and pecans. I’m already thinking about when I can make it again.
Kate
Thanks for sharing how you made it fir your tastes! Thanks for sharing, Kristin.
Chloe
Hi Kate,
I absolutely love your recipes! They always turn out so well.
I am wondering, could I sub olive oil for the butter or does it have to be coconut oil as a sub?
Thanks!
Chloe
Kate
Hi Chole! 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!
Morgen
These are delicious! I only had 1.5 cups of almond flour at home so I used .5 cup of gf all purpose flour, and just increased the butter by a 1/2 tbsp based on the directions for whole wheat flour, and they still turned out great! I had batter left after making 12 muffins so I also made a mini-loaf.
Barbara Weisman
I use light olive oil in many baking recipes with good success.
Kelly
These muffins are great! I made them with a blend of almond flour and regular flour (as that is what I could get), using the recipe directions for when using all whole wheat flour. I mixed in golden raisins and some shredded zucchini and they turned out wonderful! Even picky eaters like them, so it is a win. Thank you! I have loved each recipe that I have tried from this blog. :)
Kate
I’m happy they turned out well with your adjustments, Kelly. Thanks for your comment and review!
Tina
I substitute an avocado for butter, and use flax eggs.
Cheryl
These were SO GOOD. I am pregnant, and was making stuff for when the baby arrives. They freeze really well if wrapped in tin-foil. They stay super moist and are great with chocolate chips!
Lynette R
Made these today and they’re simply delicious. I couldn’t wait for them to cool off, the smell from the oven was too enticing. Made half with chocolate chips and half without, both versions are good! Thanks for another tasty recipe!
Erinn
I actually attempted to make this as a carrot loaf bread and I used oat flour instead of almond meal. It turned out great! My family loved it! Anyway I just wanted to ask if I can use this recipe for a gluten free carrot cake?
Kate
Hi Erin, I’m not sure this would work well in a cake. But! Try my carrot cake recipe and follow the gluten free notes. Let me know what you think!
Daniella
These turned out yummy! Put chocolate chips on some and walnuts on the rest. Used coconut oil. Love that they’re not overly sweet.
Kate
I’m glad they were perfect for you, Daniella!
Hannah
Made these yesterday afternoon and they were a hit! My husband has a number of food intolerance’s and allergies so it was great to find a recipe I didn’t have to make any modifications to and he really liked. Thanks for the recipe! Looking forward to trying some other ones of yours.
Chris
Do you have the nutritional information on these? Calories etc.
Thanks,
Kate
Hi Chris! The nutritional information is below the notes of the recipe. It can take a second to load depending on your browser speed. Let me know if you are still having issues!
Chris
Never mind just saw it.
Sorry about that.
Thanks,
Allison
Made these for the first time with the only change being using gala apples instead of granny smiths as that’s what I had on hand. They were great. I have celiac disease and appreciate anything I don’t have to adjust accordingly. Super hearty, “grab and go” breakfast for the win. My husband liked them too. We will definitely be making these again.
Aviva
I used coconut oil and added in blueberries. Amazing! My toddler loves them, which is the real test :)
JCC
Do you have to recommend peeling the apple before you grate it?
Kate
I leave it on for this one, but I guess you could peel with a vegetable peeler if you wish.
Cindy
These muffins came out delicious. My husband, who usually hates my gluten-free recipes, just ate 4! I used egg-whites instead of whole eggs, and substituted coconut oil for butter. Like another commenter, the recipe made more than a dozen for me, I ended up with 15 muffins, so I figure—a little lower calorie count!
Frances
These turned out great and delicious. Not too sweet and very nutritious.
Kate
I’m glad you loved it, Frances!
Rebecca
Just baked these for the first time. I used whole wheat flour as we have a nut allergy in our family and I made the recipe adjustments. I added golden raisins and sprinkled a few raw pepitas on top. They smell and look amazing, have a great taste but are a little dry. Any recommendations for whether I should add more apple and carrot or maybe some liquid?!?
Kate
Hi Rebecca! I’m sorry you found them a little dry. Did you follow my note about using whole wheat?
Rebecca
I used two cups of whole wheat flour and one cup of oats.
Jennifer
This muffins are delicious! I have never been a fan of gluten free when it comes to baking but that was until today! I had tried many other recipes before this one but didn’t like them, some of them tasted it uncooked, lacked flavor and where very eggy (if that’s a word). I did make some changes to it. I used cooked carrots, only 1/4 cups of maple syrup, added 1/4 teaspoons nutmeg, added 3 tablespoons of protein powder, 1 teaspoon vanilla, 1 1/2 teaspoon baking soda instead of 1 since my carrot were cooked plus the protein powder I added. I also squeezed out some of the juice from the grated apple. They turned out amazing!! They taste like carrot cake. I’m planning to make this recipe with fresh figs next time
Nicki
We make these all the time. I use liquid egg whites, applesauce for half the butter and use 1/2 oat flour 1/2 white flour. It’s one of the only ways to get my toddler to eat carrot so we sometimes double the carrots too.
poppimom
These were delicious. I made them exactly as the recipe specifies. I got away with two carrots and one apple and they were moist and delicious. I’m someone “recovering” from keto and transitioning to a “slow” carb, healthier diet and these, like the other recipes I have tried from this site, are delicious and make me feel like I am eating a well-rounded, whole food diet.
Natascha
Made this recipe as is, using maple syrup as the sweetener and walnuts for mix-ins, and they were absolutely delicious! My husband is begging me to make these again. Thank you for this amazing recipe!
Daiva
Very nice recipe, thank You. Daiva from Lithuania :)
Emily
Hi! I just finished baking a batch of the original recipe (zucchini and carrots), and I can’t wait to try this one given that it’s apple season. Out of curiosity, is there a reason why you left the nutmeg out? Thanks!
Kate
Hi Emily! I’m glad you enjoyed it. I like the cinnamon with the apples and carrots.
Esther
Just wondering if it’s necessary to squeeze the shredded carrots a little before incorporating into the batter to remove some moisture?
Kate
Hi Esther! I haven’t had any issue with the moisture. Let me know if you try them!
Neda
Wow! I knew these would be good with so many five star reviews but they were even better than I expected! Add to that, my young kids also loved them and gave them a rating of 300 on a scale of 1 – 5. We will definitely be making there again! Thanks, Kate!
Sasha Shyduroff
Ooo, i might try these for my toddler.
Katie
Hi Kate, I’m new to your site. I found your recipe when researching something with apples and carrots. I made these muffins today and I followed your recipe exactly — only adding a bit less maple syrup, and including some chocolate chips. One thing really confused me though: for the almond flour you indicate 2 cups, but in parentheses you have “10 oz” — however, 1 cup is 8 ounces. So that was confusing. I went with the 10 oz, thinking I could just add more AF if the batter ended up a bit too “thin” — and that’s what I ended up doing. I did have to add a little more AF. So I think a solid 2 cups (which would total 16 ounces??) is more accurate. ANYWAY, I love the recipe and I am very impressed by it! It was easy, and my toddler friend (I’m his nanny) taste tested them right from the oven and then proceeded to eat 1.5 muffins! This recipe is definitely a keeper. Thank you!
Kate
Hi Katie! Since you are packing it, it can be heavier that is why weight with dry ingredients can make a difference. With a liquid, cup and weight is more precise for the volume. I hope that helps!
Katie
That makes sense! Thank you! It was super easy to just add more almond flour at the end when it looked a bit thin. Turned out perfect anyway. These are so yummy. I just finished eating one AGAIN.
Kate
You’re welcome!
M
No joke these were the best muffins I have ever made. They did yield more than 12 muffins but they were super delicious and moist. I added raisins and chocolate chips. My kids and husband all loved them, they are a tough crowd to please.
Kate
That’s great to hear! Thank you for sharing.
Laura
Can I use olive oil in place of the butter (rather than using coconut oil)?
Kate
Hi! 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! I don’t know if olive oil would work here.
Angee
Great recipe! Replaced 2 tablespoons of the honey for molasses and figs in place of raisins/nuts and added a little nutmeg too. They turned out lovely and smelled wonderful during baking. Thank you for another stellar inspiration!
Kate
Thank you for sharing, Angee!
Carmen
Delicious!! Thank you Cookie and Kate for another family staple recipe ❤️
I followed the recipe almost to a T but adjusted the following…
-6 tablespoons of coconut oil instead of butter
-2/3 cup of grated apple 1/3 cup mashed ripe banana instead of 1 cup Apple
-1 3/4 cup of almond meal topped up with 1/4 cup of oat flour. I ran out of almond meal. Instead of 2 cups of almond meal
-1/3 cup maple syrup instead of 1/2 cup
-added 1/2 cup of tiny vegan chocolate chips For the little humans
My husband, 11 year old and 1 year old (with dairy allergy) all LOVED these muffins!!
I haven’t left a comment before but thought I’d let you know how much we enjoy your,
#healthygranola
#perfectpesto
#sesamehummus
#currychickpeakalesoup
#maplesweetenedmuffins
#butternutsquashsoup
And so many more!!
You’ve nailed anything I want to cook or bake and I thank you for it. Your blog is by far my absolute favourite!
One ask, have you tackled a borscht yet? I couldn’t find a borscht recipe on your blog and would love to try your spin on a family favourite in our home.
Wishing you well,
Carmen
Jamie
These turned out great! The only changes I made: 2tbsp butter that I needed to use up and 6tbsp of coconut oil. I put more than the recipe because we wanted a moister muffin. I will definitely make these again! We also have the Cookie+Kate cookbook which is awesome!
Kate
Wonderful, Jamie! Thank you for your review.
Nicole
I made these for breakfast this morning and they were soooo yummy!
Definitely recommend the muffin liners – I trusted my nonstick (not silicone) AND I oiled them, but still had some sticking.
Katie Coulombe
Yum! I’m always on the look out for healthy muffin recipes for my toddler and this fits the bill. He loves them (16m) and I serve them either as breakfast or an afternoon snack. I used whole wheat flour cause that’s all I had, but I didn’t see the note about modifications until after everything was already mixed and my batter was super dry. I added about 2T of whole milk to get some extra moisture and it worked out just fine :-)
Also, I think it’s worth noting that this was really easy and quick cleanup. I mean, shredding things can cause a mess, but I used very minimal utensils and bowls which is always a plus in my book!
I think this is for sure my new go-to!
Kate
I’m glad this one was just what you were looking for and I’m glad it turned out with your modifications. Thank you for your review, Kaite!
Joely
These are amazing!! I make them all the time, and generally use wheat flour instead of almond flour, per the recipe notes, and I use raisins as the add-in. I also use coconut oil per the notes suggestion. They have always turned out delicious. Thanks for an awesome recipe!!
Bianca
Wow these are so good!! I was nervous about baking with almond flour as I’ve had issues with it in the past but these turned out fantastic! I took them out of the oven at 20 min and they were perfect. Thank you :)
Kate
You’re welcome, Bianca! I’m happy you loved them.
Debbie Thompson
Oh my heaven!! These were the best muffins I have ever made and so nutritious. I used coconut oil instead of butter and made sure to pack in the shredded apples and carrots into the measuring cup. Used 2 fuji apples. I added a sprinkle on top of a tablspoon of coconut sugar with more chopped nuts and some shredded sugarless shredded coconut before baking the muffins. These muffins are so filling that I can eat one and I am completely full. Debbie T.
Meg
Made these today and they’re great. I only had 7oz of almond flour, so I made 2/3 of a batch and was able to make 6 regular muffins and a dozen mini muffins from the batter. I added pecans and raisins to all of them, and each mini muffin got a big ghirardelli dark chocolate chip to make them more exciting for my 2-year-old. Delicious!
Catherine Campbell-Hyder
I made the Super Hero Apple Carrot muffins last night for a birthday instead of cake. They are delish! I forgot the baking soda, they did not rise, they were still delish!
Jess
So so so so so so good
I added mix seeds as my add in
Delicious
I’m a sweet tooth so added some honey on top after to serve
G
Um well YUM! I’m a cook at a childcare so tripled the recipe and made into mini muffins, used wholemeal self raising, a mixture of nuttelex and oil, and added sultanas. They were so delicious and a massive hit! Thank you for the scrumptious recipe
Zahraa Al-Ali
Thank you for this fantastic adapted recipe. The muffins turned out fantastic. I added cocoa powder and applesauce as well.
I’m curious do they freeze well?
Kate
Hi! I’m glad you loved them. Yes, these freeze well.
Heather
The only change I made to the recipe was reducing the cinnamon to 1 tsp. It turned out brilliantly: delicious, not too sweet, great texture, and fiber-full to boot! Both my husband and I enjoyed the muffins. Thanks for another great recipe, Kate!
Kate
You’re welcome, Heather! Thank you for your review.
Jordan Taylor
Can I use apple sauce in place of grated apple?
Kate
It will change your results, sorry! I’m not sure if that would work here.
Barbara Mehrmann
I made these and they turned out good! I have really been enjoying them. I would be to know if I could substitute coconut oil for butter the next time I make them. Thank you Barb
June
I’m so sad, I accidentally set my oven to 425 instead of 350. They turned out a bit burnt, but they’re still good if I pick around the burnt parts! I’ll be making these again. :)
Kate
Oh no! I’m glad you were still able to enjoy them.
Pat
I make these muffins all the time. Grandkids love them. Use coconut oil. Add half teaspoon allspice and pinch of cloves. Grate up generous amount of carrots, apples, and zucchini and squeeze/drain as much liquid out as possible. Use silicone min-muffin pan. Top with chocolate chips, chopped walnuts, …
Kate
I’m happy you all can enjoy them, Pat! I appreciate your review.
Pat
And I appreciate this recipe. It’s my go to whenever the little ones are around. Everybody loves them. Make at least once a week.
Kate
I love that! Thank you for sharing, Pat.
Patty
These are delicious!! I subbed coconut oil and my son could taste the coconut flavor but it was very mild. I made no other changes (but my carrot must have been large because I only needed one). I will definitely be making them again. Thank you!!
Sue
This is my go-to muffin recipe! I always add nuts and 1/3 cup applesauce and they come out nice and moist.
Sherie
So if i use almond flour I’m only suppose to use 10 ounces instead of 2 cups?
Kate
Hi Sherie! It’s two packed cups, or 10 ounces. If you have a cooking scale, I would suggest using that or it not then pack two cups of almond flour. Does that help?
Karen
I used Avocado oil instead of the butter, turned out great!
Rachel
I’ve been making these forever, I like to add chocolate chips. Also if I’m low on maple syrup I do a couple tablespoons brown sugar and 1/4 cup maple. I always add 3 tbs flax and 1 tbs chia and do 1/2 cup LESS almond flour. I’ve done these with blueberry and lemon and they are yummy
Kate
Thank you for your review, Rachel! I appreciate it.
Anna
Hi Kate!
I recently stumbled upon your website. So far we love everything we’ve tried. My weekly plan mostly consist of recipes from your book or blog. Today we want to make these cupcakes and I wanted to know if I could use coconut flour instead of almond flour for the recipe?
Kate
That’s wonderful, Anna! I’m happy you stumbled here and have tried so many recipes already. Sorry for my delay, but coconut flour isn’t a great substitute as it really just soaks up all the moisture.
Catherine
Really good, my kids loved them too! Easy to make, healthy and delicious.
Kate
That’s great! Thank you for your review, Catherine.
Sneha
Hi can I replace honey with white sugar? Thanks
Kate
Unfortunately, you won’t likely have the same results.
Patricia Hennig
Tried these today. Easy and yum! My boyfriend ate 7 after a 200km bike ride. I only had 1 cup of almond flour so used regular flour for second cup. I didn’t change a thing. Baked only 25 minutes. Was perfect. Will definitely do this recipe again. Thanks! (Used choc chips of course, dark choc!)
Emily
We love these and make a vegan version of them many times a year! Fresh out of the oven– my kids go nuts! Thanks so much for sharing a filling and healthy snack!
Kate
I’m happy you enjoy them, Emily! Thank you for your review.
Chrisse
Love these!! I made them twice so far. I used melted lactose free margarine and they worked out perfectly! The first time I added nutmeg and cloves but didn’t love those flavors as much as just the cinnamon alone. Will make these over and over again for sure!! Than you!!!
Shawna
Tried these and they are amazing! I’d like to try them again but replace grated apple with applesauce…has this or can this be done?? Same ratio?
Kate
Thank you for your review, Shawna!
Denise Clynch
Delicious! Made them dairy free using coconut oil and they were still very tasty.
Kate
Great to hear, Denise! Thank you for your review.
Val
I substituted 1 cup of the almond flour for coconut flour because I ran out – I also used apple sauce instead of butter and the muffins turned out amazing!
My kids love them and so do I – this recipe is definitely become a staple in our house! Thanks so much!!
Kate
I’m glad it worked with your substitutions, Val. Thank you for your review!
Sabrina
I just made it and could barely wait to cool, it tastes great! The carrot is a really nice crunch. I omitted the apple however and completely replaced butter with coconut oil. It has enough moistness however it doesn’t have a great shape for some reason but it truly is amazing tasting wow
Katie
Made these today for a friend who just had a baby and they turned out great! Figured they’d be an easy one handed snack that would stick with her for a while. She was thrilled when I dropped them off!
Kate
That’s great! Thank you for your review.
Kathleen
These are fabulous muffins. I did substitute creamy almond butter for the butter and they turned out delicious!
Thank you!
Kimberlyn
Hi Kate: I made these last weekend for my 17yo daughter. Sometimes it’s hard to get her to eat, but she eats these very happily. Thanks for another easy, delicious, nutritious recipe!
BTW, I made them with Dr. Bronner’s Regenerative Organic Coconut Oil, and the coconut flavor really complemented the carrot and apple.
Also I’m thinking next time I might use spelt or Einkorn flour, due to almonds’ negative environmental impacts in California.
Kate
You’re welcome! I’m glad you enjoyed it.
Joy Harwood
Love, love, love these muffins! For the optional mix-ins I used a combination of sunflower seeds, pumpkin seeds (pepitas) and pine nuts.
Kate
Thank you for sharing, Joy!
Tracy
Amazing muffins! I’ve never baked with almond flour but was amazed at how well they baked. These were a hit with my sugar addicted hubby even though they aren’t super sweet!! Love the natural sweetness and they are so moist! I used maple honey and added raisins and shredded coconut. Winner!!
Kate
That’s great to hear these were a hit, Tracy!
Alicia
I did the whole wheat version of this muffin. I followed the directions and reduced the oats and increased the melted butter. Unfortunately I doubled the recipe. The mix was too dry so I added a little single serving of applesauce to wet it a bit and that seemed to work. However the end result is still a fairly dry muffin. The appearance is excellent, they look great, but the taste is no good, bland and dry.
Kate
I’m sorry these weren’t a hit with you, Alicia. I appreciate your review.
Kimberlie Mohamed
Outstanding! Absolutely delicious! Quick and easy to make! I used coconut oil instead of butter.
Kate
Thank you for sharing, Kimberlie!
Anita
Delicious taste. However, muffins were a bit dry. I squeezed out the juice from my very juicy apples when I made them. Was that a mistake?
Thx
Kate
Hi Anita, I’m sorry to hear that. How did you measure the flour? You could have also removed too much or baked a little long. I hope you try to make them again!
Kevin Gallagher
I made these this morning for my wife and me. Wonderful! Made half a batch (big mistake).
Audrey
This recipe is very versatile and I have now made it five or six times with different mix-ins each time. I usually bake this in a brownie pan and it comes out great as more of a bar. Such a forgiving recipe and tasty, healthy treat!
Valeria Bruyere
I LOVED THESE MUFFINS!!! I also used pecans and semi sweet chocolate chips! They were so soft and dense even though I accidentally left them in the oven a little longer than I should!
I have a question though! How many Weight Watchers points would you give them?!
Thanks for sharing!
Kate
Hi Valeria, I don’t have the points you are requesting. Sorry!
Christy
I often don’t like gluten-free baked goods, but I thought these muffins were delicious! Not too sweet, and they were moist from the juicy shredded apples. I didn’t have any add-ins, but would like to try that next time for the added texture. I bet some crushed pineapple and chopped nuts would be great!
Kate
I’m glad you enjoyed these, Christy! Thank you for your review.
ellea
Anyone sub the oats? I’m allergic to oats and also wheat, so hoping to keep the recipe mostly as-is (I will likely use coconut sugar and olive oil instead of maple syrup and butter) and just swap out the oats. Thank you!
LaRae
Has anyone tried blending the oats? My daughter has a thing for texture, so I was wondering if that would mess with the consistency. Thanks!
Rebecca Tennenbaum
Hi! I love your recipes, and I’m looking forward to making this one again. I’m curious, would you freeze the batter, or freeze muffins after they’ve been baked? I have a feeling like this wouldn’t freeze well, but wanted to check since that would be ideal for me. Thank you!
Kate
Hi Rebecca! I don’t recommend freezing the batter. I do know the muffins once baked do freeze well.
Jane
Greetings from Ireland!
Like you I’ve just had a baby girl recently (4m) so finding time to bake is a real struggle sometimes. I adore your clear, adaptable and beautiful recipes and have asked for your cookbook for Christmas :)
I made these muffins with both butter and with coconut oil and myself and husband both agree the coconut oil is vastly superior! It gives a lovely texture and aftertaste and improves on an already very yummy recipe. Thanks for all the delicious meals you’ve given our kitchen, I tell absolutely everyone about your blog! Keep em coming!
Jane
Kate
Congratulations! I hope you get my cookbook and love it. Thank you for your review, Jane. Enjoy the baby snugles!
Shea
I used coconut oil instead of butter and these came out delicious! The perfect texture. And I added pecans and dried cranberries.
Kate
I’m glad you enjoyed it, Shea!
Judith Wessel
Loved these muffins, I have been looking for a nutritious something for breakfast and I think these are it! I also tried with zucchini and Asian pear in them, also good!
Maya
These are great! Just made them for the second time, this time with apple, zucchini, and raisins. Just realized that I stored them on the counter instead of the fridge. Is that a problem? Made them last night and they were fine this morning, but hoping they aren’t spoiled for tomorrow because we have 9 left!
Kate
Hi Maya, I would use your best judgement on if they are still good or not. But you do want to store them in your refrigerator.
Emily
I make all of the recipes in this book with vegan baking butter and “just egg” replacer, and they are probably more dense than normal but taste great. Per the Just Egg website, I replace 3 tablespoons for 1 egg. This only works for baked goods that are okay when they are dense (no light or airy baked goods). I also don’t add the extra salt, because the vegan butter is salted. I know the authors of this cookbook prefer coconut oil (and butter) for the heath benefits they are looking for, but olive-oil based products are better for my ethical and heart health goals, and it’s always worked out well!
Kate
Thank you for your input, Emily!
Stevie
My daughter has an oat sensitivity and my other a nut sensitivity. What can I sub in for the oats and almond flour?
Kate
Hi Stevie, I would recommend my Healthy Carrot Muffins or my apple muffins Healthy Apple Muffins
Marisa
Oh my goodness!! What a delicious muffin recipe!! They are fantastic. So moist and sweet enough. I made them with coconut oil and added chopped walnuts and raisins. The walnuts gave them a nice crunch. So delicious. I will definitely make them again. I got more than 12, and I’m not complaining LOL.
Kate
I’m glad you enjoyed them, Marisa!
Meher Dustoor
I am finding that the weight of the packed almond meal (10 oz) does not equate to 2 Cups. It is more like 3 cups. Should I go by weight or cup?
Thanks
Kate
Hi Meher, Are you packing it in the measuring cup? If you are questioning it, go with weight. I hope you try these muffins!
Deb
Hi
I made these egg free with flax eggs. I hadn’t read your note about the recipe not working without eggs. It worked!! They don’t look incredible but they taste amazing! I shared and everyone loved them. I’ll make them again and again. I may try aquafaba also. Thanks for the recipe
Kate
I’m glad they worked! I’m surprised, but glad they turned out. Thanks for sharing!
JJ
I usually like to bake by weight vs. volume but I’m thrown off here. You say 2 cups of almond flour = 10 oz. Typically 1 cup of almond flour = 112 g or 3.9ish oz. So 2 cups = 8 oz with rounding. Can you clarify? 8 oz is quite a big difference from 10 oz in baking. Do you typically use volume measurement or weight?
Kate
Hi JJ, These measurements are correct. It could be how you are measuring you flour and the type of almond flour you are using. I hope you try these!
Dounya
To make it nut-free but keep it GF, could I replace the almond meal with oat flour instead of wheat flour? How do you think it might affect the recipe?
Kate
I haven’t tried it so I can’t say for sure. If you try it, let me know!
Mary
I made as written- except I chunked the apples instead of grating them. Added raisins. It’s a drier batter and makes a dense muffin. They’re great for an after workout snack.
Kate
I’m glad it still turned out! I appreciate your review, Mary.
Toni
Could I make this a bit spicy? Cinnamon, nutmeg, allspice, ginger etc.?
Kate
Sure, you could try it. Let me know what you think!
Nate Dorsett
What about making these in a loaf pan vs muffin tins?
Kate
I haven’t tried it. You would likely need longer time. Let me know how it turns out!
Sherrie
I can’t give this a proper rating because I made some changes based on others feedback and using my intuition.
These turned out AMAZING, the changes I did were as follows:
– added 2 tsp vanilla extract
– used 1/4 cup roasted pecans
– added 1/4 cup chopped dried cranberries
– reduced rolled oats down to one cup
– added half cup shredded coconut (sweetened)
– used coconut oil (melted) instead of butter
– measured my almond flour using a scale
Topped with turbinado sugar.
Perfectly moist, not dry at all. 10/10.
Ethel
Delicious, very moist and tasty! I added an extra apple and golden raisins. My batch made 12 standard size muffins and 12 mini muffins and I did fill the standard muffins to the brim. Will definitely make again and expect 18ish standard size muffins.
Katie
I needed a new recipe to use up some leftover carrots. I wasn’t super excited to make these because I assumed they would be too healthy tasting. But WOW these are delicious!!! Definitely going in the rotation. I love the texture, and the sweetness level is perfect. My 3 year old helped me make them, and she loves them too!
Kate
I’m glad you made them anyway! Thank you for sharing, Katie. I appreciate your review.
Bethany Suess
Used crushed (drained) pineapple instead of apple and it was delicious!
Hanna
Turned out really great! I added a bit of nutmeg and clove. Really loving your recipes, it’s so wonderful that things turn out so great and nutritious with the alternative flours/sweeteners. Id say do the cup measurement for the almond flour (as 10oz was quite a bit more than two cups on my scale). Go ahead and pack it into 12 muffin tins.. I was worried it would overspill when baked but it didn’t! Thanks
Dee
Hi Kate, I love your recipes but I’m cooking for my toddler now and really want to omit the sugar/syrup. What would you add to keep the moisture balance?
Thank you!
Kate
Hi Dee, sorry! I wouldn’t recommend taking it out. If you try something, let me know how it works.