Apple & Carrot Muffins

Apple & Carrot Muffins


  • 2 cups packed almond meal or almond flour
  • 1 ½ cups old-fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup date syrup or maple syrup
  • 3 eggs
  • 6 tablespoons unsalted melted ghee
  • 1 cup grated apple (about 1 ½ apples)
  • 1 cup peeled and grated carrots (about 3 carrots)
  • Optional mix-ins: ½ cup chopped walnuts or raisins


  1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups
  2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
  3. In a separate bowl, whisk together the date syrup, eggs and ghee.
  4. Whisk in the grated apple and carrots.
  5. Pour the mixture into the dry ingredients, mixing until just combined.
  6. Spoon the batter into the muffin cups, filling each to the brim.
  7. 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.
  8. Allow muffins to cool completely before storing.

Note: 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.