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A simple version of our Gluten free muffins, this recipe was adjusted to accommodate those costumers that don’t have access to almond and brown rice flours(use unbleached, organic flours instead.)
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Carrots Apple Muffins
Carrots Apple Muffins
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
small muffins
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
small muffins
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F and lightly oil a 12-hole muffin pan.
  2. Whisk together the eggs, coconut milk, maple syrup, and ginger.
  3. Add in the grated carrot and apple sauce and stir to combine.
  4. In a separate bowl, mix together the remaining (dry) ingredients.
  5. Pour the dry ingredients into the bowl with the wet ingredients and mix until combined.
  6. Fill the muffin holes 3/4 of the way up and bake for 16 to 20 minutes, or until you can insert a toothpick in the muffin and it comes out clean.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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