Muffins with carrots and apples

These muffins with apples and carrots are a real winter treat. On cold days, there is nothing better than a delicious sweet pastry, right? Because they are made from almond and oat flour, you don’t have to worry about their quality – they contain many nutrients, and the combination of apples and carrots is especially good for those with high blood pressure. Enjoy!

2 cups almond flour
1 ½ cups oatmeal
2 tsp cinnamon
1 tsp baking soda
½ tsp Himalayan salt

Optional extras:
½ cups of chopped walnuts, raisins or dark chocolate
½ cups of honey, agave or maple syrup
3 eggs
6 tbsp of coconut oil, melted
1 cup of Granny Smith apple, grated
1 cup of peeled and grated carrots

Preheat the oven to 175°C. Put paper baskets (12 pieces) in a standard muffin tin. In a large bowl, mix all the dry ingredients: almond and oat flour, cinnamon, baking soda, salt, and optional extras if using any. In a separate bowl, whisk together the honey or other sweetener, eggs and coconut oil, and add the apple and grated carrot to the mixture. Combine ingredients from both bowls, mixing well. Pour the dough into the paper muffin baskets and fill each with up to two-thirds of the bucket volume. Bake the muffins for 25 to 30 minutes, until they turn brown, and the way to check that the muffins are baked on the inside is by piercing the dough with a toothpick. If you notice any dough on the toothpick, it means that the muffins still need to be baked. When the muffins are done, remove them from the oven and cover with a clean moist kitchen cloth. After about ten minutes, uncover the muffins and serve them.

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