Thursday, March 31, 2011

Apple Carrot Muffins

Muffin love! That's what these should be called. Every bite is full of delicious warm and cinnamonny love. I make a variety of muffins each week, as these are one of the most requested breakfast items in my house. These are so great, especially for kids, because there is a whole apple and a few carrots baked right in. They are also great because they're packable, so you can throw them in your purse, diaper bag, or backpack and you've got the perfect go-to snack when you're out and about.

Not that this needs mentioning, but reminders are always good... these are so healthy: packed with protein and fiber, very low sugar, and fruits and veggies included. No need to feel the slightest bit of guilt when eating these babies, or serving them to your loved ones (big and small). My husband is every bit as much a fan of these as are my children.

Apple Carrot Muffins
Wet Ingredients:
1/4 cup coconut oil, melted
2 eggs
1 teaspoon vanilla
10 drops liquid stevia
1/4 cup almond milk
2 tablespoons agave
1 medium apple, shredded
2 small carrots, shredded

Dry Ingredients:
1 1/2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
pinch salt
1 tablespoon Xylosweet (Xylitol), optional

Preheat oven to 350 degrees. Line a muffin tin with 8 paper or silicone liners.

In a small bowl, combine wet ingredients (through agave) and whisk until fully combined.

In a separate bowl, combine dry ingredients (through salt) and stir.

Pour wet ingredients into dry and stir to combine. Fold in shredded apple and carrots.

Pour into prepared muffin tin, filling about 2/3 full. Sprinkle Xylosweet over the tops of each muffin, if using (this gives the tops a nice, golden brown crust).

Bake for 30-35 minutes, until toothpick inserted comes out clean. Let cool 10-15 minutes in pan before serving.

Makes 8 muffins.

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