• Preheat the oven at 425° F. Spray muffin pan with non-stick spray. Set aside.
• Sieve whole wheat flour, baking powder, baking soda, salt, cinnamon powder, and ginger powder together into a medium mixing bowl. Whisk well until everything is well combined.
• Add almond meal (ground almonds) and whisk well. Set aside.
• In another mixing bowl, mix oil, sugar, and sour cream or yogurt until the mixture is smooth.
• To this, add grated carrots, grated apple, chopped almonds, orange zest, and vanilla extract. Mix well.
• Add dry ingredients (flour mixture) and orange juice to this wet mixture and mix until everything is well combined. Do not overmix.
• Spoon the batter into the muffin pan, filling each tin all the way to the top.
• Bake for 5 minutes at 425° F and then, keeping the muffins in the oven, reduce the oven temperature to 350° F. Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
• Remove the muffins from the oven and let it cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.
• These muffins are best served in a couple of days from making. If you still have leftover, store them into an airtight container and then into the fridge.

Storing Suggestions

• These muffins are best served in a couple of days from making.
• But, if you still have leftover, store them into an airtight container and then into the fridge.