The perfect healthy muffin for your breakfast, brunch or snacking needs!
Preheat oven to 350 degrees and line a cupcake/muffin tin with parchment paper muffin cups.
In a medium mixing bowl, combine the almond meal, oats, cinnamon, baking soda, salt and walnuts, raisins OR chocolate chips, if using. Stir together!
In a large mixing bowl, whisk together eggs, apple, carrot, melted butter and honey. Add dry ingredients to this bowl and stir until just combined.
Spoon the batter into the muffin cups filling them to the brim. Bake for 25 - 30 minutes or until the muffins pass the clean toothpick test. Remove from oven and allow to cool completely before storing.
Store in an airtight container in the fridge or freezer. If you ask me, warm them up before enjoying leftovers :)
These muffins are gluten free!
If you can eat gluten, but have a nut allergy substitute whole wheat pastry flour in place of the almond meal, but make sure to do 8 Tbsp of butter and only 1 cup of oats in this scenario since the wheat flour is drier than almond meal!