Apple + Carrot Crumble Muffins
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.
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.