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Pro Apple Cinnamon Muffins

Pro Carrot Cake Muffins

Servings: 12 muffinsPrep Time: 15 minCook Time: 20 min


  • 2 cups Gluten-free rolled oats
  • 1 cup Almond pulp
  • 3 tbsp Flax meal
  • 2 ¼ tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ¼ tsp Ground ginger
  • ⅓ cup Almond butter
  • 1 ½ cups Cashew milk (or any other plant-based milk)
  • ½ cup Maple syrup
  • 1 ⅓ cup Grated carrots
  • ¾ cup Chopped walnuts
  • ⅓ cup Dried fruit (raisins, cranberries, golden berries etc.)
  • ⅓ cup Unsweetened shredded coconut
  • 2 tsp Baking powder
  • ½ tsp Baking soda


  1. Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper cups.
  2. In a blender or food processor process oats into a fine flour. Add flax meal, baking soda, baking powder and spices. Process for a few seconds until combined.
  3. Add maple syrup, milk, almond butter and pulp into the food processor. Process into a smooth batter.
  4. With a spatula or spoon fold in shredded coconut, carrots, walnuts and dried fruit.
  5. Pour batter evenly into each muffin cup until it almost reaches the top.
  6. Bake for about 20 minutes until the toothpick comes out clean.
  7. Serve immediately and store leftovers in an airtight container at room temperature for about 2-3 days.

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