Mackenzie’s Carrot Apple Muffin

Carrot Muffin. Blog

These muffins are wholesome, deliciously gluten-free and loaded with fresh fruit and veggies. They bake up golden brown and are light and fluffy on the inside.  Perfect for on-the-go breakfast or snack.

Yields: 12 servings


  • 1 whole egg, beaten
  • 1/4 cup avocado oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup of pure maple syrup
  • 1 medium apple, finely grated (I like to use Gala or Fuji)
  • 1/2 cup coconut palm sugar
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 cup almond milk, unsweetened
  • 1 cup carrot, grated
  • 2/3 cup gluten free oats
  • 1/2 cup almond meal
  • 1 cup + 2 tbsp. gluten free flour blend
  • 1/4 cup raw seeds or nuts (optional for toppings) Mackenzie likes sunflower seeds, but you can use sliced almonds, or walnuts.


  1. Prepare muffin pan with liners or lightly grease.
  2. In a large mixing bowl add egg, mashed banana, maple syrup, avocado oil and whisk to combine.
  3. Next add grated apple, coconut palm sugar, baking soda, salt, cinnamon, and whisk to combine.
  4. Add almond milk, grated carrot and mix well.
  5. Next, add oats, almond meal, gluten free flour blend and stir to completely combine.
  6. Divide mixture evenly among 12 muffin tins. Top with your choice of seeds or nuts.
  7. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
  8. Remove from oven and let cool completely for 15 minutes. Do not try to remove them too quickly or they will stick to the pan or muffin liner.

Nutrition Information

Calories: 197 /Fat: 1g / Carbs: 28g / Sugar: 12g / Sodium: 194mg/  Fiber: 3.4g / Protein: 3.6g