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.
Apple & Carrot “Superhero” Muffins
- Author: Cookie and Kate
- 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).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Hemlata
Hi Kate.
I am trying this recipe today but don’t have oats. Could I use almond flour and whole meal flour and what measurements would you suggest?
Many thanks
Kate
Hi! I suggest this recipes as it and have notes how to change it otherwise. Taking out the oats and just using almond would change the recipe, sorry!
Hemlata
Thanks Kate. Tried as is and my kids love it. Thanks.
Do you have a healthy chocolate muffin recipe? :-)
Kate
Hi, I don’t. But I do know some have added chocolate to my Maple-Sweetened Banana Muffins
Beena
I substituted 1 cup almond flour with whole wheat flour, substituted eggs with vanilla yogurt ( 1/4 cup for 1 egg) , added one zucchini in addition to carrot and apple. It came out very very moist and tasty . Thank you for this recipe.
Kate
You’re welcome, Beena!
Amy Broderick
Ive made this recipe as is and its very good. Today I tried it with some subs and it was also delicious. I subbed 1 cup almond flour for All purpose flour, I used 3 T applesauce and 3 T coconut oil for the butter, I added mix ins of 1/2 cup each coconut , raisins and pineapple and made these more of a morning glory muffin. They turned out fabulous and moist!
Michelle
Made these with almond flour and dairy free (used refined coconut oil)
They turned out delicious!
Liz
Another GREAT recipe from Kate! These healthy muffins are delicious and adaptable, too. I added some grated zucchini because I had an abundance on hand. I always add more cinnamon because I love it. I also added a little sugar-free applesauce for some added moisture. Tasty, as written, I’ll definitely be making these again!
Ava Ray Adams
This is not an original recipe from Kate; it is from the cookbook “Run FAST, Cook FAST, Eat SLOW. Read the intro.
Jessie
I followed your tips and it turned out great! Thanks
Chantal
Made these again today, they are so good! I make them with fine whole wheat flour, following your instructions, and they come out great. Only thing is, I get way more than I can fit in my twelve muffin tins, so I make a small loaf too. Not much of a complaint there! Oh, I do add raisins and walnuts, so maybe that explains the extra batter. Yum!
Cindy T
Thanks for a yummy recipe Kate. It definitely exceeded expectations!
Kate
Great to hear, Cindy!
El
Hi! I literally followed this recipe to a T and the muffins started to smell burnt around 22min in the oven. So I jumped off the couch and ran into check on them-they were definitely done! And dry! not moist. Oh I am so sad as a few friends recommended this recipe. NO IDEA what went wrong.
Kate
Oh no! I’m sorry to hear that. What type of oven are you using? This is meant for a conventional oven not a convection oven.
Mary Catherine
I followed this recipe exactly & I did not love it. I used local honey & pecans. The texture is ok, but they just don’t taste great. Maybe maple syrup would have been better than the honey. And I hardly tasted the apples.
Kate
I’m sorry to hear you didn’t enjoy this recipe, Mary. I appreciate your feedback.
Faith
These are incredible!!!!
Kate
I’m glad you enjoyed it, Faith! I appreciate your review.
Shirleen
These muffins are so moist, flavourful and delicious. Best recipe I’ve found
Kate
I love to hear that, Shirleen!
KM
Your recipes are the best and reliable! This one didn’t disappoint either. I put in chopped pecans and added some nutmeg and allspice as well as the cinnamon. Made sure to pack the almond flour as that looked like a “pro-tip!”
Kate
I’m glad you have confidence in my recipes! Thanks for sharing, KM.
Taylor
Excited to make this! I only have gala apples though, would that make much of a difference?
Kate
That should work too. I find some apples provide better flavor when used in baking purposes. Let me know what you think!
Heather
Absolutely delicious! I’ve been looking for a gluten-free, protein-rich muffin option for my kiddos and this delivered! I added the raisins, baked them in a silicone muffin pan for 30 minutes and they came out perfectly. I will definitely be making these again!
Grace
Can you substitute coconut oil for the butter?
I made it without raisins to reduce the sugar & my Grandson who is 1 1/2 loved them.
Next time I’m going to add coconut too
Kate
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!
Courtney
I made this exactly as directed. The muffins are dry and tasteless. I made a delicious carrot cake with almond flour last week! Im so disappointed.
Christal
Wow.
This muffin is my super hero.
My 20 month old devoured it.
I devoured it! People I shared with devoured it. Amazing amazing muffins!
Just wondering if you or anyone has tried this with adding collagen?
Thanks a bunch!
Crystal
Ali
These were the best gluten free muffins I’ve ever had. My kids thought they were cupcakes. My husband called me while I was at work asking what was in them because he couldn’t stop eating them. I used 2 applesauce cups instead of grating the apple because who has time for that after already grating carrots. Added in raisins and chopped pecans and took them out of the oven 5 min early. They were perfect! Gonna double the recipe next time.
Kate
Hooray! I’m glad these were a hit for your family, Ali.
Hannah
I’ve made your muffin recipes for years and just wanted to thank you. They’re always so easy and delicious. <3 These have become a breakfast staple for me.
Kate
You’re welcome, Hannah! I appreciate your review.
elise
I love this recipe. I have the cookbook, Run Fast, Eat Slow and the two that followed. I am a triathlete and appreciate the fact that the recipes from the authors are healthy and delish. It’s difficult to hit both marks. Great job.
I have an autoimmune disease and need to avoid flour, sugar and other items so your website has been a source of terrific inspiration to my family and me.
Great work!
Phyllis
Absolutely amazing muffins. I make a lot of muffins & these are now at the top of the list.
Kristen K
Is the batter meant the be very dry?
Kate
It shouldn’t be dry. Are you sure you added all the wet ingredients?
Amanda
Has anyone tried with honey crisp apples?
anne shlarp-McArthur
Yes,,,and they work out perfectly. I use whatever apples I have at home and they are always delicious.
Katsina Whitechurch
I made these twice, and the second time increased the spices to 1 tbsp of cinnamon and 1tbsp of nutmeg, and I thought this made a massive difference.
Kate
Great to hear, Katsina!
Jenny
oh these are sooooo good. I love your blog- it’s my #1 and i rave about all your recipes being the best.
this is no exception!!!!!
i followed the recipe exactly- i also added chocolate chips and raisins and pumpkin seeds- maybe 1/4c of each and i did 1/2c of walnuts like the recipe suggested.
I sprinkled cinnamon sugar on top before baking.
These turned out absolutely perfect and delicious oh my so good…
i was worried that the batter seemed a bit dry and almost added a couple extra eggs (which might have not mattered if i had?) but then stopped myself and trusted your recipe- knowing how great they always are, well i was right to trust.
They are fluffy and moist and a perfect texture, and a crispy topping.
They remind me of my mom’s sunshine muffins that were a childhood fave but by far these are a healthier option!!!!!!!!
Thank you!!!!!!!!!!
next time i make these i will play around with using grated zuchini as an alternative
Kate
I’m excited you love my blog! Thank you for sharing how you made it.
Sharon
Made this recipe today. Turned out to be 18! They were very delicious. Didn’t have any apple, but subbed extra raisins & some ground walnuts (because housemate can’t eat hard foods). Will be looking forward to adding apple next time. Great recipe!
Laura
Fabulous !
Kate
I’m glad you love it, Laura!
Lily Smith
Good basic recipe, needed tweaking. So… we ended up changing the recipe to this:
2 cups packed almond flour or almond meal
1 ¾ cups old-fashioned oats (certified gluten-free if necessary)
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon fine sea salt
Optional mix-ins: chopped walnuts or raisins
¾ cup agave nectar or maple syrup
4 eggs
6 tablespoons unsalted butter, melted
1½ cup grated Granny Smith apple (about 2 apples)
1 cup peeled and grated carrots (about 3 carrots)
And yeah, that’s our recipe.
Thank you so much, Kate(and, of course, cookie).
Megan
These muffins are the best!!! My husband, who never likes muffins, always eats these and my 15 month old daughter loves them too. I make them with honey and add pecans and they are delicious! I make this recipe every couple weeks because we go through them so fast!
Jennifer Hutchinson
Made these today using ww flour and avocado oil. For add-ins I used the Nature’s Garden trail mix packs with cranberries (gently pounded before opening the bags). Yummy!
Lanie
These were great!! I used unrefined coconut oil in place of the butter and they turned out perfectly. The coconut flavor wasn’t noticeable at all either. I also used a combination of almond meal and super fine almond flour because that’s what I had on hand. The muffins were very moist and flavorful. I added chopped pecans and raisins. Such a yummy and healthy treat for breakfast. My kids loved them too.
Kate
I’m glad you enjoyed the, Lanie! Thank you for sharing.
Lucy
I made this with hazelnut flour, pear, and cardamom in place of almond flour, apple, and cinnamon. It turned out wonderful except that in 25 minutes, the bottoms are burnt. :( I have a “speedy” oven. They looked a little wet on the top at 20 minutes so I kept them in but I should have trusted my instincts and taken them out at 20 minutes.
Grace
Made these exactly as written and they were so good! My 2 year old and 1 year old loves them too!
Kate
I love to hear that, Grace! I appreciate your review.
Lizzy
These are delicious!!! Beautiful moist crumb. Had a little trouble getting them out of the pan but didn’t want to use cupcake liners as I was serving them right away and find that the muffin really sticks to the paper. Thanks for a great recipe.
David
I had an abundance of carrots and apples from the reduced rack at the supermarket that I was unsure what to do with. Somehow, this recipe appeared in my feed this morning. I enjoy make-ahead, grab-and-go ideas for breakfast. I foolishly made this recipe without first reading all the extra insights provided at the end of the recipe. I substituted whole wheat flour cup for cup and didn’t know to decreases the oats and increase the butter. I think the muffin was a little dense, dry and blah as a result of my mistake. Nevertheless, they are very edible–just not very exciting. I doubled the amount of maple syrup but the muffin was still not very sweet. I love sweet and spicy foods. I THINK more cinnamon plus ginger and nutmeg (?) might be the ticket. However, I’m not an experienced cook and so I’m unsure what quantities of the aforementioned spices would be appropriate. Does anyone have suggestions about ways to spice up these muffins?
Kate
I’m glad you came across this recipe and enjoyed it, David!
Suzana
These muffins came out great! Very tasty!
Kate
Thank you for your review, Suzana!
Shikha
I made them yesterday for my kids and OMG they were awesome, thought they will last a week but does not look like. I just cant resist them and my 11yr old daughter loved them even though she is a fussy eater. Too good :) Thanks for this yummy and healthy recipe.
Kate
Wonderful to hear, Shikha!
Brad
Hi Kate, We used the leftovers out of the juicer for this recipe carrot, apple, orange and ginger! So good the stayed really moist. We also substituted 1 x egg for some natural yogurt. This is the 2nd time we have made this, the kids love them. Saved to our favorites!
Thank you!
Kate
I love that they have been a hit, Brad! I appreciate your review.
Quanesha Ballenger
I love these muffins so much ! How many calories is it for 1 muffin ?
Kate
Hi! The nutritional information is below the notes section of the recipe.
Ashley Boudreau
Great recipe! I want to try making this today, but I don’t want to use the oats. What is your recommendation on using all almond flour?
Kate
I recommend this best as written. Making it with just almond flour would likely require adjustments to the recipe.
Barbara
Thank you for this recipe. I’ve made these muffins many times usually without mix-ins. They are great. I’m wondering if I can omit the apple and make these as carrot muffins?
Kate
Hi Barbara, I recommend my Healthy Carrot Muffins Recipe.
Kate
Fabulous recipe! I made these twice, first according to the recipe (delicious for me, but a bit too dense for my kids), then a second time I subbed 1/2 cup of gf flour for 1/2 cup of the oats. This lightened up the batter a bit, and was just as relish! For add-ins, I used raisins and shredded coconut – yum!
Janis
I made them with raisins and nut free. They were incredibly delicious and they are so healthy. I am waiting for a celiac test result but I am definitely allergic to gluten and this recipe is wonderful
Kaylan
Absolutely love these! I followed the recipe exactly except I threw in about 1/2c of shredded coconut that I had to use up, doubled the honey, and added raisins for the mix in. They came out amazing. Thank you for this great recipe!
Kate
I’m glad you loved them, Kaylan! I appreciate your review.
elise chan
I am so pleased to see that you published the recipe here. I am a triathlete and a teammate recommended this book to me and I love it. I am on a restricted diet and these work out well for me. At first, I was taken aback by the texture. They are much much crumbly than what I am used to. But now, I realized how nutrient-dense they are and am not bothered by it.
Thanks again. I can always count on you to create healthy recipes that are delish and thoroughly tested.
fran
I just sent a batch to a group of soldiers. They absolutely loved the muffins and requested the recipe.
Thanks! I love your recipes. All of them.
Kate
Great to hear, Fran! Thank you for your review.
fran
I just sent a batch to a group of soldiers. They absolutely loved the muffins and requested the recipe. The only substitution I made was to use coconut oil. Delicious!!
Thanks! I love your recipes. All of them.
Mt Girl
Great muffins! I did use 6T of coconut oil instead of butter and they turned out wonderful. I really appreciate all of your notes on how to adapt a recipe. It is a big help when cooking for a diverse group of eaters.
Kate
Thank you for your comment!
Bobbie Harbicht
Made this recipe twice using coconut oil turned out great:) thanks for the wonderful recipe definitely going to be on rotation in my house ! Also mixed in dates this time in the oven now :)
Robyn Andersen
These were great! I used almond meal. I had to substitute quick cook oats. I assumed they absorbed more liquid so I reduced the amount to1cup. I also added sultanas. I mixed the maple syrup I had left with Akasi honey. I baked them for 25 minutes exactly. The batter ended up making 16 standard size muffins.
Kate
Thank you for sharing, Robyn! I appreciate your review.
Katie Martin
You have been my go to sight since I found you five years ago. I didn’t like this recipes as much as some of you other muffin recipes.I thought that the dough was heavier and denser than I’d like; kind of dry. What do you think I did wrong?
Kate
I’m sorry to hear that. These aren’t your traditional muffins. Be sure you spoon and level your flour.
Drew
Excellent recipe! I love oats and almond flour so I was happy to find this recipe that combines both. I used the recipe as is and the muffins were delicious! Thank you so much for a recipe that uses wholesome ingredients without giving up flavor! Happy New Year!
Kate
Great to hear you enjoyed it, Drew! Thank you for your review.
Micah
Hi these look great! How long would you be able to store these in the freezer after baking? Thanks!
Kate
Freezer items usually are good for 3-6 months.
Rachel Osburn
I LOVE these muffins! A coworker brought them in so I decided to make them at home. Tried with coconut oil and half Just Egg half real egg. I ended up doubling the recipe since I had enough apple and carrot. They came out delicious but did crumble very easy…definitely needed a plate as they usually feel apart on the first bite…not sure if it was the coconut oil or the egg substitute…still absolutely delicious though so not complaining! Going to keep experimenting with butter and egg alternatives.
Tolu
I’ve tried it with coconut oil uncountable times over the years, and each time, it comes out very delicious. I just only tried it with butter for the first time this last Christmas, and I couldn’t tell the difference.
Jess
For some reason this came out too moist – any idea why? May have used a little more than requested for the apples and carrots, wondering if it weighed it down. They have good flavor but it’s a more dense than a muffin texture.
Kate
Thank you for sharing your experience. It could be your apples and/or carrots have a bit more moisture.
Linda Williams
My one daughter has made this recipe multiple times. Now my other daughter plans to make these muffins, too. Lucky me! They share!
Kate
I’m excited this was a hit!
Linda
These muffins are so delicious. I use real maple syrup. I add 1 cup grated zucchini, 1/2 cup chopped walnuts, and 3/4 cup of either dried cherries or cranberries. I used only 1 cup oats. All the other ingredients I kept the same amounts. I call these power muffins.
Alyssa C
Hello! Excellent recipe! I added 5oz of apple sauce, half cup of zucchini, and 3 Tbsp of yogurt to mine. Not trying to be original— more so trying to get rid of ingredients in my kitchen. I doubled the recipe and it ended up making a perfect 36 muffins so that’s welcome but odd. Thanks for the recipe! Pinning to make again and again! PS My 2 and 5 year olds love them!
Kate
Hooray! That’s great to hear, Alyssa.
D
I’ve made these probably a dozen times now, they are a massive fan fav at my house. I’ve made as is, but have also made with a variety of substitutions (coconut oil, black strap molasses, courgette, 2x amount of carrots, etc) and they always turn out great. Thank you!
Kate
You’re welcome, D! Thank you for your review.
Cheryl S
I’m confident these are delicious and I’m going to try them, as the ingredients are similar to your Carrot Cake Breakfast Cookies, which were one of the first recipes I tried from your Real Food cookbook – and I’m still addicted to that recipe as one of my favorite healthy snacks ever! (For those, I did swap out half the whole wheat For almond flour.)
Shannon
Hello,
What kind of flour can be used if an almond allergy?
Thank you!
Shannon
Kate
Hi Shannon! See the notes below the recipe for other options.
Denise
Love your recipes, I find them easy to follow, healthy and your explanations on thy whys and what’s.
Awesome!!
Just wish I could get your book here in Australia
Kate
Great to hear, Denise! I appreciate your review.
Linda
Hi Kate, I made your “Superhero” muffins. They are great! This will become a regular for me :)
I eat Vegan so used vegan butter and flax eggs. They came out perfectly.
Thank you !
Kate
That’s great to hear, Linda!
Mickey
Made these muffins this morning and they are yummy.
I did sub all purpose flour for the almond flour and 1/4 c yogurt for each egg (I used low fat Greek yogurt – 1/2 plain and 1/2 vanilla) as that was what I had on hand. I increased the apple to about 1 1/2 cups to make sure I had enough moisture.
Baked for 20 minutes and made 18 muffins.
Nice flexible recipe. Thanks!
Reva Damir
Hi Kate, These muffins amazing subbing plant-based butter, adding grated ginger root, raw pumpkin & black chia seeds for extra nutritional punch!
Kate
I love to hear that, Reva!
Ayeesha Kanji
This looks delish! I’m allergic to almonds so can’t use almond flour. Gluten free flour would still spike my glucose too high. Any other suggestions? Thanks!
Kate
Hi, I’m not sure exactly what your needs are. You could try oat flour. However, I haven’t tried it myself.
Ayeesha Kanji
That helps, thank you.
Peggy
These apple carrot muffins are amazing! They are so moist and delicious and full of good stuff! I made the recipe exactly as written, using the maple syrup option since that is what I had. They freeze very well, too.
Kate
Thank you for sharing, Peggy!
Margaret
These muffins are terrific! Moist, tasty and easy. Thank you!
Kate
You’re welcome, Margaret!
Irma
I made these and they are delicious. I substituted butter with plant based butter and added a teaspoon of olive oil. Yum-my!!
Kate
Great to hear you loved it, Irma!
Debra M.
These are incredible! I added some ground flax seed meal to replace part of the oat flour and I used all maple syrup and a little less than was called for (no honey). They are a hit! I shared with friends and family and they freeze beautifullly! I will make these to have on hand all the time now!
Susan
I love these muffins and I make them regularly. In fact, as I write these review, I have a batch baking in the oven. I do substitute the butter with coconut oil and add walnuts. They turn out perfectly each time. Thank you for such a great recipe!
Kate
I love to hear that, Susan!
Rhonda Birenbaum
Total disaster. Never had such a disappointment with C&K recipes. The batter was incredibly dry and felt more like wet sand. I tried to “build” the muffins, but baking did nothing but make the wet sand hot. It all went into the garbage. What a waste of good ingredients.
Kate
Oh no! I’m sorry to hear that. Did you miss the liquid component? How did you measure your flour?
Rhonda Birenbaum
I went over and over the recipe to see if I missed something. I didn’t. I measure by weight (which is one thing I particularly like about your recipes). I’be been looking into different almond flours to see if that was a factor. In the mean time, I will simply have to make one of your other muffin recipes. PS. Thanks for all the other wonderful recipes.
Renee
Superwow muffins! I was a little dubious about the gluten-free muffin but had lots of carrots on hand and decided to try them. They are moist, flavorful and, delicious and you won’t miss the gluten. I will definitely be making these again and again. I added some chopped macadamia nuts and golden raisins. The golden raisins raised the sweetness level just a bit so next time I may do half the maple syrup.
Michelle Thompson
These muffins are so delicious. I added walnuts, currants and dried cranberries.
All your recipes are terrific.
Kate
Great to hear you enjoyed them, Michelle! I appreciate your review.
Caro
I’m gonna keep this for ever! Best recipe ever! For egg subtitution you can use flax seeds. Look flax seed egg in Google.
Em
I’ve made these multiple times following the recipe as listed. I’ve also had good results subbing pumpkin for the apple, using pumpkin pie spice instead of cinnamon, and then a sprinkle of pumpkin seeds on top of the muffins.
Julie Jackson
Well, I couldnt find my glasses and thought it said 1 1/2 C of the grated apples. Also it seemed that the batter was too dry, so i added about 1/4 C almond milk and some vanilla and almond flavor. They are wonderful. A very forgiving recipe. Thank you.
Kate
You’re welcome, Julie!
Barb Gibson
Have made these twice and they are amazing! Kind of like a Morning Glory Muffin, Great for gluten-free friends. And they freeze well!
Kate
That’s great to hear, Barb!
Sayla
These are amazing!! I made one batch and they were so good I made another double batch ;) (yes that’s about 50 muffins total.) The reason I tried it in the first place is because I made a bunch of carrot juice yesterday and had to do something with the pulp to ease my conscience. So I used (for 1 batch) 1 1/2 cups of carrot pulp (juiced carrots have less flavour than normal) and added some water (since I’d already juiced all the juice away). I used nearly 1/2 cup sweetener (slightly less than the recipe): 1/4 cup maple syrup, 1/4 cup honey. I also put in lotsss of raisins and walnuts ;) They took ~30-35 min in my oven. Love these!!!!
Sayla
Oh I also made a loaf out of a portion of the batter because I ran out of muffins tins. It worked beautifully!! Taste and texture is still spot-on. Took about 40 minutes to bake. Hope that’s helpful to someone :)
Oli
Made the recipe as is today and it turned out great! Not too sweet, moist yet intact.
Jessica
You said whisk in the butter ? Does that mean I should melt the butter ?
Symone
These muffins are delicious, husband says the best I have made.Thanks for the recipe. Symone
DAG
I’ve made this recipe three times, and although they are delicious, mine never stick together. In the first effort, I did not use paper cups (I, too, trust my pan!). In the second and third attempts, I used muffin cups and allowed them to cool before removing them from the tin, but on all three tries, they completely fell apart. Do you have any suggestions or tips?
Kate
I’m sorry to hear that. Are your carrots and apples more moist?
Philippa Edwards
These muffins were delicious, and lighter and less dense than I thought they would be. I substituted the butter with oil and put in less honey, but they were still delish.
Anna Kurk
Hi Kate!
I am excited to try this recipe! Have you tried to make it as a loaf, rather than muffins? Curious if you have any additional tips :) Thanks!
Kate
I haven’t tried it, sorry!