Just the right amount of sweet thanks to the honey and fruit, these little muffins are sure to give you plenty of energy without the nasty refined sugar crash that can sometimes come from baked goods.
We finally ran out of all the muffins I had made over the fall and winter and stored for later use. Which means it’s time to get baking again! I love muffins. Not to eat myself but to have on hand for my kids. They can be so nutritious as well as versatile.
And if you make a big enough batch, they can be a handy quick snack.
These muffins are packed with vitamins and fiber from the carrots and apples, as well as from the flax seeds. Those also provide a good dose of omega 3’s essential fatty acids (the good kind of fat that helps with cholesterol). The almond base gives this muffins a delicious flavor while keeping it suitable for gluten intolerant people. And the honey. Well that kind of sweetener just always makes my kids happy 🙂
I am hoping to put some away in the freezer, but at the rate my family is eating them, I better hurry up!
- 1 1/2 cup almond meal or almond flour
- 1 1/2 cups buckwheat flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup small oats (regular oats work fine)
- 1 tsp cinnamon
- 1/4 cup ground flax seeds soaked for 10 minutes in 1/2 cup water
- 1/2 cup apple sauce
- 1 cup shredded carrots
- 1 cup shredded apple
- 1/4 cup melted coconut oil
- 1/2 cup honey
- preheat oven to 375*F (190*C)
- soak the flax seeds in water
- in a large mixing bowl combine first 6 ingredients and mix
- in a blender combine remaining ingredients
- pour the wet ingredients in the flour mixture and mix
- grease some mini muffin tins and put dough in them
- bake for about 10 minutes for mini muffins, around 18-20 minutes for larger ones
This recipe made about 54 mini muffins. I think it will make about 16 large ones.
- 1.5 cups de farine d’amandes (340 grammes)
- 1.5 cups de farine de sarasin
- 2 cuillere a caffee de bicarbonate de soude
- 1 cup de flocons d’avoine (225 grammes)
- 1 cuillere a caffee de canelle
- 1/4 cup (6o gr) de graines de lin moulues trempees dans 1/2 cup (125 ml) d’eau pendant 10 minutes, bien remuer
- 1/2 cup de compote de pommes (115gr)
- 1 cup carrotes rapees (225 gr)
- 1 cup pommes rapees
- 1/4 cup d’huile de noix de coco fondue (65ml)
- 1/2 cup de miel