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Nicole Modic
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  • 1 cup rolled oats
  • 1 cup gluten free flour (or whole wheat or spelt)
  • 1 banana
  • 2 eggs
  • 2 tsp baking soda
  • 1 apple (I like pink lady)
  • 2 medium carrots 
  • 1/2 cup cup raisins
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup full fat coconut milk
  • 1/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/2 cup walnuts, chopped
  • pinch sea salt


  • Preheat oven to 350 and line a muffin tin with liners. 
  • In a medium bowl, mix together 1/2 cup of the oats, baking soda, flour, sea salt, coconut sugar, cinnamon, and nutmeg. 
  • Set aside. 
  • In a food processor or blender, add remaining oats and pulse/blend until a flour consistency is formed, set aside. 
  • In another bowl, whisk together the eggs, vanilla, and coconut milk. 
  • Next, core the apple, peel carrots, and add them to the blender, along with the banana. 
  • Pulse/blend lightly until a crumble like consistency is formed. 
  • Pour wet ingredients into dry, and fold in the raisins and walnuts, be sure not to overmix! 
  • Spoon batter into each muffin cavity. 
  • I made regular size muffins and 28 min in the oven was perfect!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!