Ingredients
2cupsalmond meal,(10 oz) packed, or almond flour
1½cupsold-fashioned oats,certified gluten free if necessary
2tspground cinnamon
1tspbaking soda
½tspfine sea salt
½cuphoney,or maple syrup
3eggs
6tbspunsalted butter,melted
½cupGranny Smith apple,(about 1½ apples), grated
1cupcarrots,(about 3 carrots), peeled and grated
½cupwalnuts,or raisins or chocolate chips, chopped
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.
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 for 25 to 30 minutes until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean.
Allow muffins to cool completely before storing. Store leftover muffins in an airtight container in the fridge or freezer. Or to serve warm, reheat them on low power in the microwave.
