Slide in our gluten-free muffins comprising of ginger, carrot and apple anytime from breakfast, lunch to your tea-break. Not only does baking the fruits bring out the utmost fragrance and sweetness, hints of ginger, cinnamon and olive oil also bring an earthy and spicy punch to the treat.
- 5 cups (500 g) hazelnut meal
- 2 tsps gluten-free baking powder
- 1 tsp bicarbonate of soda
- 2 tbsps ground ginger
- 2 tsps ground cinnamon
- 6 eggs
- ½ cup (125 ml) olive oil
- 1½ cups (240 g) coconut sugar
- 1 tbsp vanilla extract
- 2 large zucchinis (300 g), grated coarsely
- 2 large carrots (360 g), grated coarsely
- 2 large apples (400 g), grated coarsely
- ⅓ cup (45 g) skinless hazelnuts, chopped
Preheat oven to 180 C. Line two 6 hole (¾ cup/180 ml) Texas muffin pans with paper cases.
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.
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.
Bake muffins for 25 mins or until a skewer inserted into the centre comes out clean. Leave in pan for 5 mins before transferring to a wire rack to cool.
TIP 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.