Paleo Healthy Carrot & Apple Muffins

If you’re kids are like my girls, they love to eat anything in a muffin shape! I could make them any color and put anything inside them, and as long as they are in the shape of a muffin, they would eat them up!

From a very early age, Amelia ate muffins. She went through a period of only wanting banana muffins but now that Matilda is on muffins, Amelia’s back on eating them too. It’s a great way to get additional fruits, vegetables and protein in without any of the additional processed flours or sugars.

Try these out in a lunchbox or a snack after school (or even for BLW) and let me know what you think!

Paleo Healthy Carrot & Apple Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


  • 1/2 cup almond meal
  • 1/8 cup flax seed meal
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • Dash of salt
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon coconut oil, melted
  • 1/2 cup shredded carrot
  • 1/2 cup shredded apple


  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, combine the almond meal, flax seed meal, baking powder, cinnamon, nutmeg and salt. Stir to mix well.
  3. In a separate small bowl, beat the eggs, stir in vanilla extract and the melted coconut oil. Stir to combine.
  4. Add the wet ingredients to the dry ingredients. Fold in the carrot and apple. img_7562
  5. Make sure the batter is mixed well, then drop by large spoonful into a muffin pan lined with liners or sprayed with cooking spray.
  6. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
  7. Remove from muffin pan and place on wire rack to cool for about 5 minutes before serving. Enjoy! 

Adapted from:

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