I have officially have fall baking fever.
It all started when a little old lady smiled at me in the spice aisle and excitedly said “tis the season!” Inspired, I went home and whipped up a failed batch of cookies, threw together a healthy loaf of almond flour banana bread, and now I’m on to muffins.
At this time last year, I was in the middle of a 6-week cake decorating class and managed to get buttercream frosting in every nook and cranny of my kitchen while trying my hardest to decorate a cake with the St. Louis Cardinals logo.
Yeah, we’re kind of glad that’s over.
Fortunately, baking with almond flour is so easy and doesn’t leave my entire kitchen in shambles, unlike everything else I attempt in there.
Gluten-Free, Spiced Apple Carrot Muffins
Active time: 15 minutes Cook time: 30 minutes
Yield: 12 muffins
- 2 apples, peeled and cored
- 3 carrots, peeled
- 2 cups blanched almond flour
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. cardamom
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 egg
- 1 tbsp. vanilla extract
- pepitas to sprinkle on top (optional)
Preheat the oven to 350 degrees, line 12 muffin cups with paper liners.
Using a food processor with the grater attachment, grate the carrots and apples. You also have the option to dice them if you prefer not to use the food processor.
In a large bowl, combine the almond flour, baking soda, baking powder and spices.
In a medium bowl whisk the maple syrup, coconut oil, egg and vanilla. Stir the wet ingredients into the dry ingredients until well combined; fold in the apples.
Spoon into the prepared muffin pan and cook for 30-35 minutes until golden and a toothpick inserted comes out clean.
Serve to your loves and enjoy!