I think muffins are really difficult to make. I’ve always really struggled to make them. I’m not really sure why but I have never been good at it. I am not really a baker at heart. I’m a very detailed person except when it comes to baking. That is why I love to cook. It is creating and playing around with different flavors. There is a level of precision that is needed but then a level of creativity and improvising to make something taste great. Baking on the other hand just takes a lot of measuring, weighing, precision and also creativity. Those traits have never been my strength so I usually just tolerate baking and stick to cookies and brownies. I also realize the irony that I am posting a muffin recipe and telling you my struggle with them BUT these turned out AMAZING!!! I was smiling for hours about it and my husband wouldn’t stop eating them. They are seriously awesome and have a really great ‘muffin’ texture. They are great addition to any brunch or if you just need a snack.
Enjoy!
Apple Spice and Carrot Muffins
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
- Wet Ingredients
- 5 eggs
- ½ cup coconut oil (melted)
- 1 tsp vanilla
- ¼ cup raw honey
- 1 tsp raw apple cider vinegar
- Dry Ingredients
- ¾ cup almond meal
- ¼ cup coconut flour
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 Tbls cinnamon
- Add-Ins
- 1 cup shredded/julienned carrots
- 2 apples – peeled and diced (about 1.5 cups)
- ½ cup diced pecans
Instructions
- Preheat oven to 350 and prepare a muffin pan or glass ramekins. You can grease them or use muffin liners.
- Combine all the dry ingredients and set aside.
- Thoroughly mix all the wet ingredients with a mixer or by hand. Then slowly add your dry ingredients to the mixture. Do not over mix.
- Fold in the carrots, apples and pecans. Fill each muffin slot about ¾ of the way full. Bake for 20-25 minutes.
Preheat oven to 350 and prepare a muffin pan or glass ramekins. You can grease them or use muffin liners. Combine all the dry ingredients and set aside. Thoroughly mix all the wet ingredients with a mixer or by hand. Then slowly add your dry ingredients to the mixture. Do not over mix. Fold in the carrots, apples and pecans. Fill each muffin slot about ¾ of the way full. Bake for 20-25 minutes.
Tim says
These look great.
cea4jc says
Aw, my daughter is a baker after all!
🙂 Mommy
Lori says
These sound fantastic!
Anna says
Great looking recipe Jessi! I love the clean and wholesome ingredients. I’m the opposite of you – I looooove to bake. It’s the perfect destresser and I love the way the kitchen smells afterwards. Hope you’re having a great long weekend!
Jessi's Kitchen says
Thanks Anna! I am definitely learning to be patient and enjoy baking more! Got to take a peak at your blog and really enjoyed it! Hope you are having a great weekend too! 🙂
Cecilia Connell says
This sounds like a winner recipe. I will try them this week. I’m not sure if you know we have moved to the Jackson Hole area, is there any adjustments I need to make because of the altitude–6200 ft.? I have had a number of “flops” here, and not all baked goods! Sometimes meat cooks funny here too.
Blessings!
Jessi's Kitchen says
Cecilia, I don’t have a ton of experience in altitude baking so I am not 100% sure. I would assume it won’t take as long to cook. I’ve read that putting an extra egg yolk can help in baking. I’m sure it can be quite tricky baking! I hope it works out for you!
Cecilia Connell says
OK. I will try the yoke and see what happens.
Cecilia Connell says
*yolk :0)
nadjaverhulst says
Mmm.. I’m gonna try this!