Imagine biting into a moist, perfectly spiced muffin that's not only delicious but also packed with nutritious ingredients. These Coconut Flour Apple Carrot Muffins are about to revolutionize your breakfast routine! Gluten-free, naturally sweetened, and bursting with wholesome flavors, these muffins prove that healthy eating can be incredibly satisfying. Whether you're looking for a quick morning grab-and-go breakfast or a nutritious snack, these muffins will become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: Serves 12
Ingredients
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1/4 cup honey or maple syrup
- 1/2 cup grated carrots
- 1/2 cup diced apples
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a medium mixing bowl, sift together the coconut flour, baking soda, salt, and ground cinnamon. Whisk thoroughly to ensure even distribution of dry ingredients and remove any lumps.
- In a separate large bowl, crack the eggs and whisk until well beaten. Add honey or maple syrup and melted coconut oil, mixing until completely combined and smooth.
- Gently fold the grated carrots and diced apples into the wet ingredient mixture, ensuring they are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until just combined. Be careful not to overmix, as coconut flour can become dense if overworked.
- Let the batter rest for 3-5 minutes to allow the coconut flour to absorb moisture, which helps achieve a better texture.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Coconut flour is extremely absorbent, so precise measuring is crucial. Always use level measurements and sift the flour to prevent clumping.
- Let the batter rest for 3-5 minutes after mixing. This allows the coconut flour to absorb moisture, resulting in a better texture and preventing dry muffins.
- Don't overmix the batter. Stir just until ingredients are combined to keep the muffins light and fluffy.
- For extra moisture, consider adding a tablespoon of Greek yogurt or applesauce to the wet ingredients.
- If you want to enhance the flavor, try adding a handful of chopped nuts or a sprinkle of shredded coconut on top before baking.
- Check the muffins a few minutes before the recommended baking time, as coconut flour can quickly dry out if overbaked.
- Store leftovers in an airtight container in the refrigerator and warm slightly before serving for the best taste and texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 10g
Protein: 5g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 95mg
