Carrot and Apple Muffins
These carrot, apple and cinnamon muffins are naturally sweet but low in sugar, packed with fibre, and gluten-free. Served with a big dollop of yoghurt, they make for a filling and delicious breakfast.
From the book
Hungry Woman: Eating for good health, happiness and hormones
100 simple, delicious and affordable recipes
Easy low-carb dishes designed to assist with hormonal balance
A ground-breaking cookbook to optimise and revolutionise women's health
Introduction
These muffins are naturally sweetened by the grated carrot, apple and cinnamon. This fibre-fest will keep you feeling full and satisfied without a blood-sugar spike.
Ingredients
| 90g | coconut oil, melted, plus extra for greasing |
| 5 | eggs |
| 375g | ground almonds |
| 150g | sultanas |
| 90g | walnuts or pecans, roughly chopped, plus a few extra to serve |
| 3 tsp | baking powder |
| 3 tsp | ground cinnamon |
| 1 tsp | salt |
| 375g | carrots, grated |
| 375g | apples, grated (green apples for a lower carb content) |
| zest and juice of 1 | unwaxed lemon |
| coconut or natural yoghurt, to serve |
Essential kit
You will need: a 12-hole muffin tin.
Method
Preheat the oven to 170°C fan and grease a 12-hole muffin tin.
In a mixing bowl, beat the eggs and combine with the melted coconut oil.
Add the ground almonds, sultanas, walnuts or pecans, baking powder, cinnamon and salt to the liquid egg mix, along with the grated carrots and apples and mix together to form a thick batter. Add in a quarter of the lemon juice (use the rest in drinking water) and half of the lemon zest.
Spoon the thick mix into your greased muffin tray. Bake for 22–25 minutes. Remove from the oven and leave to cool.
Serve with a dollop of coconut or natural yoghurt, a pecan or a walnut and sprinkle with the remaining lemon zest.
These muffins freeze really well for up to 3 months, making batch cooking so much easier!
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