I love muffins but don't love how unhealthy they are. I made up this recipe so I can still enjoy muffins without developing muffin tops.

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease silicone muffin cups with coconut oil.

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  • Mix oat flour, chickpea flour, cinnamon, baking soda, nutmeg, and salt together in a large bowl.

  • Mix apple butter, honey, and eggs together in a separate bowl.

  • Stir apple butter mixture into the oat flour mixture. Fold carrots, apples, coconut, raisins, and walnuts into the batter.

  • Divide muffin batter evenly among muffin cups, filling them almost to the top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely before unmolding, about 20 minutes.

Nutrition Facts

305 calories; protein 5.1g 10% DV; carbohydrates 49.8g 16% DV; fat 11.6g 18% DV; cholesterol 31mg 10% DV; sodium 290.1mg 12% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/28/2018
Overall these are pretty good muffins! There's a few things I would do different in making them again: only 1/2 cup honey ground flax meal in place of chickpea flour and applesauce or mashed banana in place of apple butter. The muffins made as written are a touch too sweet so I think those changes would make them just about perfect. Oh and I accidentally misread the directions and added in the coconut oil to the batter (and used muffin cups instead of oiling the muffin tin) and I would definitely do that again! I think that little bit of fat in the batter added a lot of flavor. Mine also needed to bake for at least 25-30 minutes at 350. And lastly don't be afraid to fill up the muffin cups! These don't rise very much so fill them pretty full. This recipe made 18 standard size muffins for me. Read More
(2)

Most helpful critical review

Rating: 1 stars
05/10/2019
3/4 cup honey equals 1-1/2 cups sugar - just sayin.' Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/28/2018
Overall these are pretty good muffins! There's a few things I would do different in making them again: only 1/2 cup honey ground flax meal in place of chickpea flour and applesauce or mashed banana in place of apple butter. The muffins made as written are a touch too sweet so I think those changes would make them just about perfect. Oh and I accidentally misread the directions and added in the coconut oil to the batter (and used muffin cups instead of oiling the muffin tin) and I would definitely do that again! I think that little bit of fat in the batter added a lot of flavor. Mine also needed to bake for at least 25-30 minutes at 350. And lastly don't be afraid to fill up the muffin cups! These don't rise very much so fill them pretty full. This recipe made 18 standard size muffins for me. Read More
(2)
Rating: 5 stars
06/05/2019
I used applesauce instead of apple butter and I substituted the raisins for dates. I also added some pumpkin seeds. They make a great mid afternoon snack Read More
Rating: 1 stars
05/10/2019
3/4 cup honey equals 1-1/2 cups sugar - just sayin.' Read More
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Rating: 5 stars
04/22/2019
I hope that Monica doesn't mind the changes I made to her recipe but was looking for a fruit & veggie muffin that I could eat for breakfast. As I wanted to bake only 6 in my toaster oven I cut the recipe in half also so I made the following changes: Instead of chickpea flour which I didn't have I substituted grnd. flax meal like Kim suggested. No nutmeg so I used allspice. No apple butter so I used 1 reg. very ripe mashed banana. I had extra sweet potatoes so grated that up instead of carrots. Instead of honey I used 1/8 c. maple agave syrup plus 1 t. liq. stevia. Decided to leave out the nuts but added 1 T. of coconut oil like Kim suggested to help the vit A absorb better. I did grease my Casaware muffin pan with the oil and even though the muffin pan was filled to well over the rim the muffins came out beautifully. I love how moist and delicious that these muffins turned out and will make them again. It does seem like this recipe is easily customized to what ever you have on hand so long as you keep the basic proportions on the fruit & veggies the same. Read More