• Lex

Pumpkin, Apple, Carrot Muffins

made another AMAZING fall recipe and i’m sooooo happy with how it turned out! These muffins are a MUST TRY!! The combination of apple and pumpkin literally taste like fall exploded in your mouth!!


Prep time: 20 min Cook Time: 15 min

Serves: 15-18

Calories: 180 kcals


1 cup gluten-free flour 1 cup almond flour 1/4 cup gluten free old fashioned oats 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 teaspoons ground cinnamon or pumpkin pie spice 1/2 cup brown sugar 2 eggs 1 cup pumpkin puree 1/4 cup melted coconut oil 1/2 cup unsweetened applesauce 1 1/2 cups grated carrots 1 1/2 cups grated apple 1/2 cup chopped walnuts, optional


  1. Preheat oven to 375°. Grease 15-18 muffin cups.

  2. In a medium bowl, mix together flours, oats, baking powder, baking soda, salt, pumpkin spice/cinnamon, & brown sugar.

  3. In a large bowl, mix eggs, pumpkin puree, coconut oil, and applesauce until combined.

  4. Stir the flour mixture into the wet ingredients, mixing until just combined. Add carrots, apple, and walnuts (optional) and stir until evenly distributed.

  5. Evenly divide the batter between muffin cups, filling about 2/3 full. Bake for 15-20 minutes, until a toothpick inserted into the center of the muffins comes out without raw batter on it.

  6. Cool in muffin pan for 10 minutes, then remove muffins from the pan to continue cooling.

Optional to top muffins with 2 Tbsp vanilla greek yogurt and chopped walnuts

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