Fall Apple & Carrot Oat Muffins
These muffins are the perfect fall treat! Inspired by a spiced apple muffin recipe, I decided to make my own version with a few nutritious twists. I used a mix of whole wheat and all-purpose flour for extra fiber, avocado oil for healthy fats, and shredded carrots for an extra boost of nutrients. The mix of ginger, cinnamon, nutmeg and cloves, gives them the perfect fall flavor. They’re soft, lightly spiced, and perfect for grab-and-go breakfast or afternoon snack. Enjoy!
Ingredients
1 3/4 cup all-purpose flour (I used 1 cup whole wheat and 3/4 cup all-purpose)
1/2 cup rolled oats
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup avocado oil
2 eggs
2 tablespoons honey
1 cup applesauce, unsweetened
2 teaspoons vanilla extract
1 large apple, diced
1 carrot, shredded
1 cup walnuts, chopped
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Instructions
Preheat the oven the 400°F. Grease or line a 12-cup muffin pan with paper liners.
Mix dry ingredients: In a large mixing bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt.
Whisk wet ingredients: In a separate medium bowl whisk together the avocado oil, eggs, honey, applesauce, and vanilla extract. Stir in the diced apple, shredded carrot, and chopped walnuts.
Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined.
Bake: Divide the batter evenly among the muffin cups. Bake at 400°F for 5 minutes then reduce the temperature to 350°F and continue baking for 12-15 minutes, or until the muffins are puffed and golden.
Cheers to healthy living!
xx
Victoria and Eric
Tips From Our Kitchen:
Storage Tip: These muffins hold up surprisingly well! We kept these in a sealed Ziploc bag at room temperature for about a week, and they stayed moist and flavorful the whole time. We like to use eco-friendly ziploc bags. Here’s our favorite brands:
Muffin Liners: We use eco-friendly, unbleached muffin liners. They make cleanup easier and are perfect for grab-and-go breakfasts in the morning. Plus, using liners helps keep muffins soft and prevents sticking without any extra oil or spray. Here is our go-to brand:
Choosing Flours: When baking, we always use unbleached flour. Many flours on the market today have been stripped of nutrients and then “enriched” with added vitamins, which doesn’t compare to the real thing. Ancient grain flours, like einkorn or spelt, are some of our favorites. They have a lower gluten content, making them easier to digest, and retain their natural nutrients. For everyday baking our go-to is King Arthur. Organic is ideal, but even their non-organic flours are far superior to typical bleached, nutrient-stripped store brands. As always, check the ingredients — your flour should be 100% wheat. Here are some of our favorite flours:
Avocado Oil: We love using avocado oil in place of canola or vegetable oil in baked goods. It’s rich in heart-healthy fats and has a neutral flavor that works great in baked goos, unlike olive oil which can sometimes be overpowering. Our favorite:
