Bake up a batch of these healthy gluten-free carrot, apple and ginger muffins to serve at breakfast, brunch, or snack time.
Coconut sugar comes from the sap of the blossoms of the coconut palm tree, and has a delicious caramel taste. It has the same amount of kilojoules as regular sugar but is marginally less processed. You could use regular brown sugar in this recipe instead.
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5 cups (500g) hazelnut meal
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
2 tablespoons ground ginger
2 teaspoons ground cinnamon
½ cup (125ml) olive oil
1½ cups (240g) coconut sugar
1 tablespoon vanilla extract
2 large zucchinis (300g), grated coarsely
2 large carrots (360g), grated coarsely
2 large apples (400g), grated coarsely
1/3 cup (45g) skinless hazelnuts, chopped
1.Preheat oven to 180°C/350°F. Line two 6-hole (¾-cup/180ml) texas muffin pans with paper cases.
2.Combine hazelnut meal, baking powder, bicarb, ginger and cinnamon in a large bowl. Whisk eggs, oil, coconut sugar and vanilla in a medium bowl. Add to dry ingredients; mix until just combined.
3.Place zucchini, carrot and apple in a clean tea towel; squeeze to remove excess liquid. Fold into hazelnut mixture. Divide mixture between pans; sprinkle with chopped hazelnuts. 4.Bake muffins for 25 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before transferring to a wire rack to cool.
You can use almond meal and whole almonds instead of the hazelnut meal and skinless hazelnuts, respectively, and a firm pear instead of the apple.
Muffins will keep in an airtight container for up to 2 days. Can be frozen for up to 2 months.