Carrot Apple Ginger Muffins 

  • 12 muffins
  • 20 Minutes
  • 35 Minutes
  • 55 Minutes

Did you know that most muffins have more sugar in them than a piece of cake?! These ones are so nutritious, and full of fiber, which slows the release of sugar into your bloodstream to give you more steady energy. 



  • ½ cup apple sauce 
  • 3 eggs (I made an egg free version that had 1 chia egg + 2 Bob’s Red Mill GF Egg Replacers) 
  • ¼ 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 
  • ⅔ cup raisins 
  • ⅔ cup pecans 
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon baking powder 
  • ¼ teaspoon baking soda 
  • ½ 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 a1-2 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, protein powder, 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 loose, 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.