Gluten-free ginger, carrot and apple muffins

Treat yourself in a way that feels good.

  • 45 mins cooking
  • Makes 12
  • Print
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.


  • 5 cups (500g) hazelnut meal
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • 6 eggs
  • 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.

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