Carrot Apple Muffins (gluten free, toddler approved)

Ingredients:

Produce

• 1 ½ cups shredded carrots

• 3 large apples, diced (I used honey-crisp since these muffins don’t have refined sugar)

Wet Ingredients

• ⅓ cup + 1 tbsp coconut oil, divided

• ¼ cup water

• ½ cup almond butter

• 1/2 cup maple syrup

• 2 large eggs

• 1 cup milk (dairy or non-dairy)

Dry Ingredients

• 1 ¾ cups gf flour (can use whole wheat, spelt, or gluten-free baking cup for cup blend)

• 1/2 cup rolled oats

• 1 tsp cinnamon

• ⅓ cup raisins

• ⅓ cup shredded coconut (optional)

• 1 tsp baking powder

• Pinch of salt

Optional Add-Ins

• • Chopped walnuts or pecans

  • Extra cinnamon or nutmeg for warmth

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.
2. In a skillet, sauté the shredded carrots and diced apples in 1 tbsp coconut oil with cinnamon and ¼ cup water and cover with a lid. Cook until soft (about 7-10 minutes), then set aside to cool slightly.
3. In a large bowl, whisk together the wet ingredients: remaining coconut oil, almond butter, eggs, and milk.
4. In another bowl, combine the dry ingredients: flour, baking powder (if using), and a pinch of salt.
5. Mix the wet and dry ingredients until just combined.
6. Fold in the oats, cooked carrot-apple mixture, raisins, shredded coconut, and any desired add-ins.
7. Scoop batter into muffin tins and bake for 15–20 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack and enjoy warm or at room temperature! They are best served warm.