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National Muffin Day

Happy National Muffin Day! It’s a thing. Really.
These muffins are great to have on hand as a quick breakfast on those early mornings. I like to freeze them and then just pull out however we need to thaw overnight (if I’m prepared like that) or nuke them for a minute (if I’m feeling like my normal fly-by-the-seat-of-my-pants kinda gal).


  • 2 eggs
  • 1/4 cup coconut oil
  • 1/3 cup mashed banana
  • 1/4 cup maple syrup
  • 2 finely grated apples
  • 1/2 cup brown cane sugar
  • 1/2 tsp sea salt
  • 1.5 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup almond milk
  • 1 heaping cup (packed) grated carrots
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 cup + 2 Tbsp gluten-free flour blend
  • (optional) 1/4 cup chopped walnuts for topping


  1. Preheat oven to 375 degrees.
  2. Prepare muffin tin with liners or slightly grease them.
  3. Whisk together eggs, banana, syrup, and oil.
  4. Add applesauce, brown sugar, baking soda, salt, cinnamon and whisk.
  5. Add almond milk and stir.
  6. Add grated carrots and stir.
  7. Add oats, almond meal, gluten-free flour blend and stir.
  8. Divide evenly among 12 muffin tins, filling them all the way to the top, and top with crushed walnuts if desired.
  9. Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted comes out clean. (Note: GF blend takes a little longer to bake.)
  10. Remove from oven and let set in the pan for 15 minutes to let cool completely.


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