Healthy Recipes

Gluten-Free Ginger, Carrot & Apple Muffins

December 24, 2021

Makes 12
Prep Time
Cook Time
Difficulty Level
3 / 5

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.




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.