Apple + Carrot in one muffin! A little bit of sweet and a little bit of savory mixed in. This apple and carrot muffin is crunchy from the crumble topping, sweet from the nut butter, and secretly healthy from the carrots mixed in.
Another recipe to secretly sneak in veggies that you cannot even taste! If you love apple muffins or even carrot cake you are going to love this one! It is the best of both worlds. I combined both apples and carrots into one recipe because my love for both is unmatched. Although there are no apple chunks in the muffins there is still that apple flavor from the apple sauce. I decided to use shredded carrots because I found that would suit the muffins more so that the apples would not overpower the carrots.
These muffins are perfect to make ahead and store in the fridge for a week’s worth of breakfast. It is a great breakfast option because you can easily heat it and grab it for the road.
They are made with real apples and carrots as well as dates for the crumble topping which adds a little bit of chewiness. In addition to the fluffy muffins, it is only sweetened with a little bit of nut butter, but if you want them to be more on the dessert side feel free to add more. And did I mention there is added protein in them from the protein powder?
Ingredients Needed To Make These Apple + Carrot Crumble Muffins
- Paleo Flour– The best flour to bake with because it is a 1:1 ratio to all-purpose. I get mine from King Arthur but you can use all-purpose as well.
- Protein Powder– I recommend sticking to vanilla or plain protein powder so the taste does not change. My favorite brand is Legion.
- Carrots– Make sure the carrots are finely grated. Squeeze any excess water out in a cheesecloth or paper towel.
- Flax Eggs– Use egg whites if not vegan.
- Apple Sauce– I made mine by boiling apples and then blending them up.
- Nut Butter– Any all-natural nut butter will work. Use more if you want a dessert muffin.
- Baking Soda
- Cinnamon
- Almond Flour– This is used for the crumble topping. Swap this out for oat flour.
- Coconut Sugar– Brown Sugar or any granulated sugar would work.
- Coconut Oil
How To Make These Apple + Carrot Crumble Muffins
- Start by preheating the oven to 350°F and greasing or lining a muffin tin.
- Next, if making the flax eggs, combine the water and flax meal and set aside.
- Then in a large bowl grate the carrot until fine. Once all the carrots have been grated add in the wet ingredients and mix.
- Now, slowly add the dry ingredients and fold.
- Once everything is well combined set aside and make the crumble topping.
- In a small bowl, melt some coconut oil. Then add in the almond flour, coconut sugar, and cinnamon. If you would like you can add in chopped dates as well.
- Scoop out the batter into the muffin tin, filling about ¾ of the way up.
- Place into the oven for 20-25 minutes.
More Carrot Recipes
Apple + Carrot Crumble Muffins
Equipment
- Muffin Tin
Ingredients
Muffin
- 1 ½ cups Paleo Flour
- ½ cup Protein Powder
- ½ cup Carrots
- 2 Flax Eggs
- ¾ cup Apple Sauce
- 2 tbsp Nut Butter
- 1 tsp Baking Soda
- Cinnamon
Crumble
- ¼ cup Almond Flour
- 2 tbsp Coconut Sugar
- 1 tbsp Coconut Oil
- Cinnamon
- Dates
Instructions
- Start by preheating the oven to 350°F and greasing or lining a muffin tin.
- Next, if making the flax eggs, combine the water and flax meal and set aside.
- Then in a large bowl grate the carrot until fine. Once all the carrot has been grated add in the wet ingredients and mix.
- Now, slowly add the dry ingredients and fold.
- Once everything is well combined set aside and make the crumble topping.
- In a small bowl, melt some coconut oil. Then add in the almond flour, coconut sugar, and cinnamon. If you would like you can add in chopped dates as well.
- Scoop out the batter into the muffin tin, filling about ¾ of the way up.
- Place into the oven for 20-25 minutes.
