What is it about autumn that makes me fall head over heals in love with muffins?
Don’t get me wrong…I adore muffins all year long. But there’s something about the chill in the air, the crunch in the leaves and the pumpkin pie spice in everything that makes me want to nosh on muffins all day.
I finally bought oat flour after whipping out the Nutribullet to grind oats into oat flour one too many times. I used Arrowhead Mill’s organic oat flour, but feel free to make your own in the food processor by simply grinding rolled oats. You could also substitute white whole wheat flour if you’d like. These muffs are super light and loaded with nutritious goodies like oats, almond meal, flax, carrots and apples. I wanted to keep them lightly sweetened so they’d be appropriate for breakfast; so I opted for three tablespoons of pure maple syrup. If you prefer sweeter muffins, feel free to toss in a few tablespoons of brown sugar.
Did I mention that these bad boys are super moist from the applesauce, no thanks to the oil that’s most definitely not in this recipe? Boo-ya. Whole-grain, lightly sweetened, oil-free goodness spiced with autumn’s best and dotted with carrots and apples. Heaven, no?
These would be over the top delish with some toasted walnuts, pecans, dried apricots, raisins or shredded coconut. Feel free to toss in whatever you have on hand! Each little muffin has a mere 120 calories, less than 10 grams of sugar, 3.5 grams of filling fiber and nearly 4 grams of protein. I highly advise you to enjoy two for breakfast smeared with almond butter and a dash of cinnamon. Ohmygahhhhh. I can’t even.
Muffin should totally be a verb, as in “to muffin.” Can we make that a thing? Fall makes me want to muffin around all day in my slippers sipping Trader Joe’s pumpkin rooibos and neglecting my homework. Fall makes me want to spend the day in the kitchen making corn chowder and spaghetti squash instead of doing my homework. Homework is overrated. Cooking > studying.
Spiced Apple and Carrot Muffins
–adapted from King Arthur Flour
- ¾ cup oat flour
- ¼ cup almond meal
- ¼ cup ground flaxseed
- 1 tsp baking soda
- 1 tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp salt
- ⅓ cup unsweetened applesauce
- 3 tbsp pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 3 medium carrots, grated (1 cup)
- 1 large tart apple or 2 small, grated or finely diced (1 heaping cup)
- Optional add-ins: walnuts, raisins, shredded coconut, dried cranberries
- Preheat oven to 375°F. Spray a muffin tin with cooking spray.
- In a medium bowl, stir together the dry ingredients (oat flour through salt).
- In another bowl, beat together the egg, applesauce and vanilla. Stir in grated carrot and apple.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon batter into prepared muffin cups. You should have about 8 muffins.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes in pan on a cooling rack. Then carefully remove muffins from tin and allow them to cool completely on rack.
- Store muffins in a Tupperware in the refrigerator.
Can’t get enough muffins? Check out these other lovelies.
–Banana coconut muffins
–Blueberry walnut muffins
–Coconut mango greek yogurt muffins
–Cranberry carrot bran muffins
–Pumpkin cornbread muffins
–Strawberry lemon chia muffins
–Vegan date-sweetened mango coconut muffins
–Pumpkin quinoa muffins
–Pumpkin chocolate chip muffins