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    Apple Carrot Muffins

    Oct 20, 2014 • Breakfast, Snacks

    Jump to Recipe·Print Recipe

    Vegan and GF 'Apple Carrot Muffins' - A healthy on-the-go breakfast option! The carrots and apples add sweetness and moisture, making them the perfect pair! From The Glowing Fridge 

    Hey! How was your weekend?! I planned on getting lots of work done with my plant based starter guide but catching up on sleep seemed to take over… Sometimes a weekend of sleeping in and relaxing are much needed. And as much as I hate feeling behind on so many things, I know I really need my sleep to feel recharged and ready for the week. It’s a constant battle, right?!

    I did manage to get some cooking and baking done though like Quinoa Tahini Burgers, Vegetable Soup, Raw Vegan Brownies and these vegan Apple Carrot Muffins! Recipes for the others coming soon 🙂

    I bought these colorful organic carrots at Trader Joe’s and knew I wanted to make healthy breakfast muffins with them. Aren’t they amazing?! I can’t resist colorful carrots like these, especially if they’re organic. Carrots and apples add lots of sweetness and moisture to muffins – making them a perfect pair for a fall-inspired breakfast option! I love pairing them with a green smoothie and coffee. Talk about the perfect breakfast. This recipe has added flaxseeds for omega-3’s and has just enough sweetness while still being healthy. I also used oat flour, making them gluten-free! I love how you can see little specks of carrot and apple. So yummy!
    Apple Carrot Muffin Prep

    Vegan and GF 'Apple Carrot Muffins' - A healthy on-the-go breakfast option! The carrots and apples add sweetness and moisture, making them the perfect pair! From The Glowing Fridge

    Vegan and GF 'Apple Carrot Muffins' - A healthy on-the-go breakfast option! The carrots and apples add sweetness and moisture, making them the perfect pair! From The Glowing Fridge

    When I’m cooking/baking, I love to listen to music/youtube videos or anything that motivates me. While in the kitchen this weekend, I listened to those wellness seminars I mentioned in Friday’s post. They always inspire me and teach me a thing or two. I still have a few speakers to listen to but my favorite has been listening to Dr. John McDougall. He was so amped up and gave everything he got – almost getting frustrated at times.. he can be pretty harsh but he taught me to look at the plant based lifestyle in a different way because he is all about eating starch. Potatoes, sweet potatoes, rice and pasta while including vegetables as a side dish… I do include starch in my diet but vegetables are usually the star of each meal. If you are interested in listening to some plant based experts, you can listen in here! It’s pretty interesting!!

    Print

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    Apple Carrot Muffins

    ★★★ 3 from 2 reviews
    • Prep Time: 10
    • Cook Time: 18
    • Total Time: 28
    Print Recipe
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    Ingredients

    Scale

    Dry Ingredients

    • 1 cup oat flour (or any flour of choice)
    • 1/2 cup rolled oats
    • 1/3 cup ground flaxseeds
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon sea salt

    Wet ingredients

    • 3/4 cup shredded carrots (about 3–4 large carrots)
    • 1 medium apple, chopped small
    • 2 tablespoons maple syrup
    • 2 tablespoons coconut oil (melted)
    • 2 teaspoons vanilla extract
    • 1 1/2 cups unsweetened almond milk

    Instructions

    1. Preheat the oven to 375 F. Line a muffin tin with liners.
    2. In a large bowl, combine all the dry ingredients and mix.
    3. In a separate bowl, combine all wet ingredients and mix well. Pour wet ingredients over dry and mix until well combined.
    4. Spoon mixture into muffin liners (makes 12) and bake for 18-22 minutes or until toothpick comes out clean.
    5. Enjoy!


    Nutrition

    • Serving Size: 12

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Reader Interactions

    Comments

    1. Annette T

      October 26, 2021 at 10:29 am

      Smell yummy and tastes fresh.

      ★★★★★

      Reply
    2. Bella

      March 11, 2019 at 6:28 pm

      coulda just eaten uncooked french toast— same taste

      ★

      Reply
    3. Melody O

      February 20, 2016 at 6:35 pm

      Just made these, but tweaked the recipe a bit. I used wholemeal flour, added 1/2 cup coconut sugar and omitted the maple syrup. I only needed 1 carrot and I grated the apple. I just used water instead of the almond milk and I made 6 large muffins. They are great! Thank you 🙂

      Reply
    4. donna

      October 18, 2015 at 10:01 am

      Muffins are very bland – need more flavor – what do you suggest?

      Reply
    5. Paula Eley

      October 23, 2014 at 5:40 am

      Thank you for this awesome recipe. Made the muffins on Tuesday and they are terrific. Even brought some to work for my non-vegetarian coworkers to try — they were a hit!!!!

      Reply
      • Shannon Leparski

        October 23, 2014 at 8:42 am

        Hi Paula, I love to hear that!! Especially when non-vegans/vegetarians try the recipe 🙂 thank you for sharing!

        Reply
    6. Becca

      October 20, 2014 at 4:47 pm

      Yum! Perfect combo for fall mornings. By the way, your photos are always amazing!

      Reply
      • susan

        January 09, 2016 at 9:53 am

        do you think it may be necessary to reduce almond milk i did 1 and 1/2 cups thankyou

        Reply
        • Kia

          January 10, 2016 at 6:20 pm

          I cooked mine for 1 hour and they are still soupy!I think 1 cup of almond milk, instead of 1 1/2 cups, would have been perfect. 🙂

          Reply
    7. Michele @ Two Raspberries

      October 20, 2014 at 12:40 pm

      These sound delicious! They look super moist and I love that you can see pieces of carrot and apple! Yum-o!

      Reply
      • Shannon Leparski

        October 20, 2014 at 3:25 pm

        Thanks Michele, they are super yummy. I love that you can see the little pieces too 🙂

        Reply
    8. Lindsay

      October 20, 2014 at 12:26 pm

      Oh yeah and McDougall also got me thinking that I need to change my vegan diet around and go fully plant based. I am feeling like I am falling into the “fat vegan” category with my pizza and chocolate addiction….. :/

      Have you read his book? I am thinking about ordering it off of Amazon today!

      Reply
      • Shannon Leparski

        October 20, 2014 at 3:24 pm

        Haha I know right?! I feel the same. I haven’t read it but have been thinking about ordering it too. A girl can’t live without chocolate!!

        Reply

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    & my hair needed SERIOUS HELP. It was super oily & my hair needed SERIOUS HELP.

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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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