These are my favorite Autumn muffins. Seasonal ingredients like apples, nuts, carrots, and immune boosting spices gives them a festive and cozy feel. But what makes these muffins so great is that they’re made with healthy ingredients, are light, yet incredibly filling. As someone who is always hungry in between meals, these carrot spiced apple muffins are nutritious, indulgent, incredibly healthy and easy on the digestive system. The almond powder, walnuts and chia seeds are packed with omega-3 fatty acids support brain and nerve function as well as heart health. Apple sauce is filled with vitamin C to support the immune system as we transition into the colder months, and the spices also work to also boost our defense system and fight off cold and flu causing bacteria and viruses. The carrots are filled with beta carotene (vitamin A), a vitamin that is essential to immune and skin health, and there’s high fibre content to support digestion and healthy cholesterol levels, and like all the other ingredients, carrots are packed with antioxidants.
2 large carrots
3/4 cup apple sauce/3 apples boiled and puréed
4 - 5 tablespoons almond powder
4 tablespoons buckwheat flour (or any flour of choice)
2 tablespoons chia seeds
2/3 cup honey
1 tablespoon virgin coconut oil
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1/2 teaspoon allspice/pumpkin spice blend
1/4 teaspoon cloves
1/8 teaspoon salt
1/4 cup walnuts/raisins/diced apricots/seeds/pine nuts or whatever your filling of preference
Preheat oven to 375ºF/ ºC.
Grate the carrots and then add them to a large mixing bowl with the apple sauce. Using a blender or hand immersion blender, purée the apples and carrots until smooth.
Add the eggs, coconut oil, vanilla extract, and honey and continue mixing until well incorporated.
In a separate bowl, add the almond powder, buckwheat powder, chia seeds, baking soda, baking powder, salt, the spices and mix well.
Add the dry ingredients to the wet ingredients and mix without over working the batter. You want the ingredients well integrated but still hiding enough air in the batter to make for fluffy muffins. Add the walnuts or seeds or whatever other fillings you like.
Fill greased cupcake tins 3/4 of the way full and bake for about 10 to 15 minutes or until golden on top, or until you can stick a knife inside and it comes out clean.