A yummy, lightly sweetened muffin for breakfast or a snack from CookieandKate.com (with a few tweaks!).
Gluten-Free Apple and Carrot Muffins With Nuts and Oats
- 2 cups almond meal/flour
- 1 1/2 cups regular or gluten free oats
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 6 tablespoons butter, melted and cooled
- 1/2 cup honey or maple syrup
- 1 cup grated carrots
- 1 cup grated Granny Smith apples (1 medium)
- 1/2 cup chopped walnuts or pecans
Place the oats in a food processor and process for 10 seconds or until there are only very small pieces. Mix all the dry ingredients together in a bowl. Place the eggs open into another bowl and whip them slightly. Add the melted butter and honey or maple syrup to the eggs and blend. Mix the dry ingredients with the wet ingredients. Mix in the apples and carrots. Spoon the batter into buttered or paper lined muffin pan. Bake in a 350 degree oven for 23 minutes.
Cut warm muffins in half and serve with butter.