If you can’t drive by your favorite bakery without stopping for muffins… then this recipe is for you. These babies are way lower in junk than their store-bought counterparts because they’re made with almond flour, oats, fruit, and even vegetables. So go ahead and enjoy!

Serves: 12

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.


  • 1 1/2 cups gluten-free organic rolled oats
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup maple syrup
  • 3 eggs (or flax eggs for vegan)
  • 1/4 cup and 2 tablespoons melted grass-fed butter, or coconut oil for vegan
  • 3 carrots, finely grated
  • 2 apples, finely grated
  • 1/2 cup finely chopped walnuts


Preheat the oven to 350F and line a muffin tin with silicone liners.

In a large bowl, add the oats, almond flour, baking soda, salt, and pumpkin pie spice. Stir to combine.

Add the maple syrup, eggs, softened butter or coconut oil, carrots, and apples. Stir to combine.

Sprinkle in chopped walnuts, stir.

Fill each muffin liner 3/4 of the way full and bake in the oven for 25 minutes or until a toothpick comes out clean.