trail mix muffinsÂ
Level
Easy
Time
30 Min
Serves
12
Published May 3, 2026Â by Dr. Stephanie Gray, DC
This post may contain affiliate links.
 It’s quick and easy to make these Trail Mix Muffins. They are naturally gluten free, dairy free, and have no refined sugars.
These nutrient desne muffins are made with grated apple and carrot, almond flour, sunflower seeds, pumpkin seeds and dried cranberries.
These muffins are a great snack and can serve as breakfast on the go. Â
Even if you have no food intolerances, EVERYBODY should cut back on white sugar and flour. Sugar and flour promotes systemic inflammation and inflammation drives pain and disease. Scientific studies have shown that inflammation is the root cause of ALL diseases.
For other great healthy bread or muffin recipes, check out these other recipes:
Blueberry Oatmeal Peanut Butter Cookie
Flourless Raspberry Lemon Loaf
1 Bowl Zucchini Trail Mix Cookies
Why you will LOVE these Trail Mix MuffinsÂ
- These muffins have no flour and no refined sugars
- These muffins are naturally sweetened byt the apple and only 2 tbsp maple syrup- great for keeping blood sugar in check!
- Â They are a healthy, unprocessed baked good
- Gluten free, dairy free, no refined sugars, diabetic friendly
- Muffins freeze nicely so you can eat them on demand
- No wheat, no sugar, = less INFLAMMATION
How to Store these Trail Mix Muffins
Store muffins in an airtight glass container or ziplock bag. It is ok on the counter for a day or so, but after that they should be refrigerated. Should be eaten within 5-7 days. Freezes well.
Trail Mix Muffins
Equipment
- 1 box grater
- 1 Medium bowl
- 1 mixing spatula
- 1 12 cup muffin tin with paper liners
- 1 large spoon or ice cream scoop
Ingredients
- 1 large carrot, peeled
- 1 large apple, cored
- 2 cups almond flour
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 eggs
- 1/4 cup extra virgin olive oil sub melted coconut oil
- 2 tbsp maple syrup
- 1/3 cup raw sunflower seeds
- 1/3 cup raw pumpkin seeds
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 350 F.
- Line a standard 12-cup muffin tin with paper liners.
- Grate the apple and the carrot with the box grater.
- In a medium sized bowl add the almond flour, ground flaxseed, cinnamon, baking powder, baking soda, salt, eggs, olive oil, maple syrup. Stir to combine.
- Stir in pumpkin seeds, sunflower seeds, dried cranberries.
- Using an ice cream scoop or large spoon, scoop the mixture into prepared muffin cups.
- Bake about 25 min. Muffins should look golden brown.
Nutrition
Hello! I’m Dr. Stephanie. I’m a Doctor of Chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media