Recipes>Carrot Recipes

Carrot and Apple Muffins

by Pauline Cox from Hungry Woman: Eating for good health, happiness and hormones

Easy

Makes 12 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.

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From the book

Hungry Woman

Pauline Cox

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

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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.

Tags

Ingredients

90gcoconut oil, melted, plus extra for greasing
5eggs
375gground almonds
150gsultanas
90gwalnuts or pecans, roughly chopped, plus a few extra to serve
3 tspbaking powder
3 tspground cinnamon
1 tspsalt
375gcarrots, grated
375gapples, grated (green apples for a lower carb content)
zest and juice of 1unwaxed 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.

A dd 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. A dd 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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Ingredients
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