Autumn inspired spiced apple and carrot muffins
This delicious muffin recipe is full of flavour, dairy free, gluten free and free from refined sugar. A great breakfast, or snack that both children and adults can enjoy. The apple and dates offer a hint of sweetness and the almond meal gives it a nutty texture. Delicious served warm with berry compote, one of my children's favourite breakfasts.
Ingredients (use organic where possible):
1/2 cup whole oats
1/2 cup almond meal
1/4 cup coconut flour
2 free-range eggs
1/4 cup of almond or coconut milk
1 tsp baking powder
1/2 tsp cinnamon
Pinch of nutmeg
1 carrot, grated
1 apple, grated
1/4 tsp fresh ginger, grated
5 medjool dates, chopped
Pumpkin seeds (optional)
Method:
Makes around 6 muffins.
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Blitz the oats in a food processor until a flour-like consistency. Put the oat flour, almond meal, coconut flour, baking powder and spices into a mixing bowl. In another bowl, whisk the eggs and milk until fluffy. Stir in the grated carrot, apple, ginger and dates. Add the wet ingredients to the dry ingredients and mix well. Pop the mixture into a greased muffin tray (I use coconut oil), add some pumpkin seeds and bake for around 25-30 minutes or until golden.
