Carrot and Apple Muffins

These carrot and apple muffins are so moist and so scrummy. Yet, so healthy. They’re perfect with a cup of herbal tea for morning or afternoon tea. A wonderful pregnancy snack. Enjoy.

| Makes 16 mini muffins |

Ingredients

2 organic eggs

¼ cup melted coconut oil or olive oil

⅓ cup ripe mashed banana (approximately 1 banana)

¼ cup honey or rice malt syrup

1 apple, grated

1 ½ tsp bicarb soda

1 tsp ground cinnamon

½ cup almond milk

1 cup grated carrot, firmly packed

⅔ cup rolled oats

½ cup almond meal

1 cup gluten free flour mix* or 1 cup wholemeal spelt flour

½ cup chopped nuts, pecans and walnuts

*Gluten Free Flour Mix

1 cup (140g) buckwheat flour

1 cup (140g) millet flour

1 cup (120g) arrowroot

Whisk together the three different flours in a large bowl. Transfer to an airtight container and store in the pantry.

Method

Preheat oven to 190°C. Grease two 12 hole mini muffin tins with oil or butter.

Add the eggs, coconut oil, mashed banana and honey into a large bowl and mix to combine.

Add the grated apple, bicarb soda, cinnamon and almond milk to the bowl and stir.

Gently fold through the grated carrot, rolled oats, almond meal, flour and nuts.

Spoon the mixture into the prepared muffin tray holes (filling them to the top).

Bake for 20-25 minutes, or until golden.

The muffins are cooked when a skewer inserted into the center comes out clean.

Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.