- 2 cups packed almond meal or almond flour (10 ounces)
- 1 Â½ cups old-fashioned oats (certified gluten free if necessary)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- Â½ teaspoon fine sea salt
- Optional mix-ins: Â½ cup chopped walnuts (I used pecans), or raisins or chocolate chips
- Â½ cup honey or maple syrup
- 3 eggs
- 6 tablespoons unsalted butter, melted
- 1 cup grated Granny Smith apple (about 1 Â½ apples)
- 1 cup peeled and grated carrots (about 3 carrots)
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didnâ€™t because I have full faith in my muffin pan, but use them if youâ€™re uncertain).
- In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
- In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
- Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.