Makes 12
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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.

Photo: bauersyndication.com.au

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