The original recipe for these muffins came from the awesome cookbook, Run Fast. Cook Fast. Eat Slow. that my brother gave me for Christmas! I changed the flour from Almond Meal to King Arthur All Purpose Flour because of allergies, used raw honey in place of regular honey & used a red apple instead of a green apple because I forgot to buy the green apple. Whether a grab-n-go breakfast muffin or a school lunchbox snack, be sure to make a double batch because everyone will be reaching for them!
INGREDIENTS
2 cups King Arthur Flour
1 cup Old Fashioned Organic Rolled Oats
2 tsp cinnamon
A sprinkle of nutmeg (optional(
1 tsp baking soda
1 cup of add-in’s of choice (raisins, chocolate chips, nuts, seeds)
3 eggs
1 cup grated apple
1 cup grated carrots
1 stick butter
1/2 cup of honey
DIRECTIONS:
Preheat oven to 350. Use a 12 cup silicone muffin pan or line a 12 cup muffin pan with cupcake liners.
In a large bowl, combine flour, oats, cinnamon, (optional nutmeg) baking soda and add’in’s of choice.
In a separate bowl, whisk eggs, apple, carrot, melted butter and honey. Add to dry ingredients & mix just to combine.
Using an ice cream scoop, fill muffin cups. Bake for 20 min, or until toothpick inserted into center comes out clean.
enJOY!!
