APPLE CARROT GINGER MUFFINS

10-12 small muffins, 45 minutes

INGREDIENTS

• 2 cups almond flour

• 1/2 cup rolled oats, finely ground (use a blender or food processor)

• 2 tbsp coconut sugar (or adjust to taste)

• 1/4 tsp salt

• 1 tbsp grated fresh ginger

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 tsp cardamom

• 1 tsp baking soda

• 1/2 cup coconut milk (or any plant-based milk you have on hand)

• 3/4 cup shredded carrots (lightly packed)

• 3/4 cup grated apple (peeled, use a sweet-tart variety like Honeycrisp or Fuji)

• 1/4 cup ghee (melted) (or sub coconut oil or avocado oil)

• 2 tbsp unsweetened applesauce

DIRECTIONS

1. Set your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

2. In a large bowl, mix the almond flour, ground oats, salt, cinnamon, nutmeg, cardamom (if using), and baking soda.

3. In another bowl, whisk together the coconut milk, ghee, applesauce, coconut sugar, grated ginger, shredded carrots, and grated apple. Mix until everything is combined.

4. Pour the wet mixture into the bowl of dry ingredients.

5. Stir gently with a spoon or spatula until just combined. Do not overmix.

6. Use a spoon or ice cream scoop to evenly divide the batter into the muffin cups. Fill each cup about 3/4 full.

7. Place the muffin tin in the oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Enjoy!

#breakfast #dessert #vata #pitta #kapha #spring #fall #winter #ontheroad #snack #kidfriendly

Notes

• If you are looking for a quick make-ahead grab and go breakfast - make this. BUT, if you are making these ahead of time for breakfast, double to recipe so you have enough for the week.

• If kapha, use another plant-based milk other than coconut milk.

• The warming spices in this recipe make these muffins best for fall-spring.

• Option to serve alongside a digestive tea with a schmear of ghee - YUM.