Our yummy Apple Carrot Superseed Muffins are packed full of nutrients from seeds, whole grains, fruits and veggies. These muffins have definitely earned a "super" status!
Serves: 12
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
- 2 cups oat flour
- 1 cup rolled oats (*gluten-free if required)
- 3/4 cup Tiny Sprouts Apple Cinnamon Digestion Booster
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup maple syrup or honey
- 1/3 cup unsalted butter, melted
- 1 cup grated apples (approximately 2 small apples)
- 3/4 cup grated carrots
- 3 eggs
Directions
- Preheat oven to 350 degrees. Thoroughly grease a 12-cup standard muffin tin, or line with paper muffin cups.
- Mix dry ingredients together in a large bowl; flour, oats, Tiny Sprouts Apple Cinnamon Digestion Booster, baking soda, baking powder, and salt.
- Combine wet ingredients together in a separate bowl; eggs, maple syrup/honey, and melted butter. Whisk until well combined.
- Stir the grated apple and carrots into the wet-ingredient mixture.
- Pour the wet ingredient mixture into the dry ingredient mixture while mixing well until a nice thick batter is formed.
- Spoon the batter evenly into the prepared muffin pan and place pan on the center rack of the oven.
- Bake for 25-30 minutes until fully cooked (test by inserting a toothpick or knife into center of muffin to check if it comes out clean).
- Cool on a wire rack and enjoy!
Recipe Notes
- If you prefer a lighter texture, you can substitute 1 cup oat flour with 1 cup almond flour.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Muffins can be frozen in the freezer for up to 2 months. Defrost for at least one hour before serving.
