Apple Carrot Ginger Muffins

These muffins were a huge hit yesterday. Case in point with this text I received haha!

They have quite a few ingredients, but the combo of apple, ginger, cinnamon and carrot is awesome.

These muffins are:

  • grain free
  • gluten free
  • dairy free
  • paleo
  • vegan (if you use a vegan egg replacer)

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Cook Time:


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  • 1/2 cup apple sauce
  • 3 eggs (I made an egg free version that had 1 chia egg + 2 Bob's Red Mill GF Egg Replacers)
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup grated carrot (approx 2 large carrots)
  • 1 cup grated granny smith apple
  • 1 TBSP fresh ginger, peeled and grated
  • 2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • 2/3 cup raisins
  • 2/3 cup pecans
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon chia seeds


  1. Preheat the oven to 350F.
  2. Using a food processor, grate the carrot and peeled/cored apple.
  3. Rinse the food processor and peel a 1-2 inch piece of ginger. Put the regular blade in the food processor and turn it on, empty. Drop the piece of ginger through the top to mince it quickly.
  4. **If you don't have a food processor, you can grate the apple and carrot by hand and mince the ginger with a knife.
  5. If making a chia egg (1 TBSP ground chia with 3 TBSP water), mix it and set aside so it sets for a few minutes.
  6. Then, mix all of the wet ingredients together (apple sauce, eggs, maple syrup, vanilla, grated carrot, apple and ginger).
  7. In a separate bowl, mix all of the dry ingredients together (almond flour, coconut flakes, raisins, pecans, cinnamon, baking powder, baking soda, salt & chia seeds.
  8. Combine the dry and wet ingredients, mixing with a spoon.
  9. Line a muffin tray with muffin liners.
  10. Scoop out the batter and form into a thick patty with your hands (that will fit in the muffin tray). The key is to make sure you form them first as the batter is a bit lose, so you don't just want to drop the batter in without sticking it together. They will rise when cooking.
  11. Bake for 30-35 minutes if using real eggs. Bake for 40 minutes if using vegan egg replacements.

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