Autumn Muffins

AUTUMN APPLE CARROT MUFFINS

I wanted to share a recipe in this issue that would not only be delicious for Fall, but would also make a great lunchbox addition for our kids to enjoy as they begin their school year.

I was inspired by a couple of different recipes and worked together with my friend and Registered Holistic Nutritionist Chiantelle to combine my ideas and create a gluten-free, dairy-free and vegan option.

Made with oat flour and using applesauce for sweetness, we managed to hide carrot inside as well – which my daughter did notice but was not deterred by, since the crumble top and maple icing drizzle were just so dang yummy!

Read on for recipe...

Thank you to @chiantelle for your expertise, photography and creative direction for this recipe feature.

AUTUMN APPLE CARROT MUFFINS

BASE

2 3/4 cups oat flour 3/4 cup unsweetened apple sauce 2 tsp baking soda 1/2 tsp sea salt 1 tsp cinnamon 1 tsp nutmeg 3 large eggs 1/2 cup coconut oil, melted 2 tsp vanilla extract 2 cups grated carrots 1 cup apple, peeled and grated (used honeycrisp for the recipe but granny smith, pink lady, or jonagolds work too)

CRUMBLE

1/3 cup cane sugar 1/3 cup coconut sugar 1/4 tsp sea salt 1/2 cup unsalted butter, melted (can use coconut oil too) 1 1/2 cups of oat flour

MAPLE GLAZE

1/4 cup icing sugar/confectioners’ sugar 1/2 tsp maple syrup 1 tsp cold water

DIRECTIONS:

Preheat the oven to 350F and grease/line a muffin tin pan. In a large mixing bowl, combine the oat flour, unsweetened apple sauce, cinnamon, nutmeg, sea salt, eggs, coconut oil and vanilla. Mix well with a wooden spoon. Fold in the remaining ingredients: grated carrots and apple.

For the crumble: mix together in a separate bowl the cane sugar, coconut sugar, sea salt, unsalted butter and oat flour until a crumble texture forms. Scoop the muffin base about halfway of each lined/greased muffin tin, and top with a spoonful of the crumble. Bake for about 18-25 minutes or until a toothpick comes out clean. Let cool on a wire rack for about 10 minutes.

For the glaze: mix the icing sugar, maple syrup and cold water. If too thick, add a bit more cold water. If too thin, add more icing sugar. Once the muffins have cooled, drizzle with the glaze. Enjoy!

To make this recipe completely

dairy-free, the 3 large eggs can be substituted for flaxseed eggs or chia seed eggs, and the melted butter for the crumble can be substituted for coconut oil.