Carrot Cake and Apple Muffins: Two Ways {Grain Free}


We have all grown up hearing that breakfast is the most important meal of the day. For many years I really didn’t take that to heart and suffered from lack of energy and many other things. Now I eat breakfast every day! No exceptions! My husband on the other hand is not so good about that. Unless I have something ready for him to grab and run out the door he will just skip the meal. Well we leave for work around the same time so I am usually throwing my breakfast together and rarely have time to get something ready for him. I made these muffins for two reasons.

1. I was at a party this week that had apple cake and I wanted it SOOO bad! Still not worth the stomach ache but I really love apple cake.

2. I want my husband to eat breakfast.

The one thing my husband requested when I was making these was to make sure they taste hearty and not to moist. I wasn’t originally going to put almond meal in these but realized that the almond meal would give it a “Bran” muffin texture. I also decided to throw in a plantain to give it some starch without all of the sugar and overpowering flavor of the banana. Plantains are probably my new favorite thing to bake with. I have almost perfected a grain free waffle recipe that uses them and they are amaaaazzing!! Just needs a few more changes.

I also decided to only sweeten them with dates and not add any other types of sugar. It adds just enough sweetness and also compliments the carrots and apples.

At the bottom of the page I posted how to make these “nut free” if anyone has any intolerances or allergies.

2 Apples Peeled and diced (About 1 Cup)

½ Teaspoon Cinnamon

½ Cup finely chopped or shredded carrot

½ Cup Chopped Pecans (optional)

¼ Cup Unsweetened Apple Sauce

Dates -10 or 2.5 ounces (Soaked)+

2 Eggs

1 Green Plantain – peeled*

3 Tablespoons Coconut oil

1 Teaspoon Vanilla

2 Teaspoons Apple Cider Vinegar

¼ cup Almond Meal*

¼ Cup Coconut Flour

1 ½ Teaspoons Baking Soda

2 Teaspoons Cinnamon

½ Teaspoon Pumpkin Pie Spice

*I had Noir dates in the house which are much smaller than medjool dates. You will probably only need 4 or 5 medjool dates to reach 2.5 ounces.

Preheat oven to 350 and begins soaking the dates in hot water (About 10 minutes). Grease your muffin pan or use liners. (I personally use silicone muffin liners)

Take the diced apples and put them in a small sauce pan with some coconut oil and cinnamon and let simmer until soft. Set aside

Finely chop the carrots in a food processor (or by hand if you want the exercise) and set aside. Repeat with the Pecans (if desired).

Combine the apple sauce, dates, plantain, and vanilla in the food processor and puree about 30 seconds. Add in the eggs and coconut oil and puree until smooth. Add the apple cider and pulse until combined. Add the almond meal, coconut flour, baking soda, cinnamon and pumpkin pie spice and pulse until it forms dough like texture- about 20 seconds. You may need to scrape down the sides. Pour the batter in to a bowl and fold in the carrots and pecans. Fill your greased muffin pan about 2/3 full and bake for 25-30 minutes.

Let them cool about 10 minutes and then place on a wire rack.

*If you can’t find a plantain then you should be able to substitute a green cooking banana. 1 large one or 2 small ones.

*I made this for my sister “nut free” since she can’t tolerate almonds. I would just increase the amount of coconut flour to about 2/3 Cup. If too dry than add a little liquid. They will be fluffier muffins rather than a “hearty” Bran muffin taste.





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