Carrot and Apple Muffins with Turmeric
Quick Notes:
Prep time: 10 mins
Cooking Time: 30 minutes
Serves: 6
Allergens: GF / DF / RSF
Ingredients:
1 cup @bobsredmill almond flour
1 cup @bobsredmill all-purpose GF flour
1 ½ cups @bobsredmill old-fashioned GF oats
2 teaspoons @simplyorganicfoods ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon @newchapterinc ground turmeric
Pinch black pepper (for turmeric absorption)
1/2 cup chopped walnuts
2 tablespoons pepitas
1/2 cup maple syrup
3 eggs @vitalfarms
6 tablespoons @vitalfarms unsalted butter, melted
1 cup grated apple (about 1 large apple)
1 cup peeled + grated carrots (about 3 medium carrots)
How to make the granola:
Preheat the oven to 350 degrees Fahrenheit.
Line (or grease) a 6 or 12 hole muffin tin.
In a large bowl, combine the almond meal, all-purpose flour, oats, cinnamon, turmeric, black pepper, baking soda, salt, walnuts, and pepitas.
In a separate bowl, whisk together the maple syrup, eggs, and butter.
Fold in the grated apple and carrots.
Pour the mixture into the dry ingredients, mixing until just combined.
Spoon the batter into the muffin tin and bake for approx. 25-30 minutes, or until golden and a knife comes out clean.
Serve warm with butter, honey, or coconut yogurt.
Note: Allow muffins to cool completely before storing. Leftover muffins will keep in an airtight container in the fridge for up to a week, or in the freezer for longer storage.
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!
