Name: Gluten-free ginger, carrot and apple muffins
Cook time: 45 min
Total time: 45 min
Ingredients: 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

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.

Looking for more muffin recipes or desserts with hidden vegetables?

Ingredients

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

Method

1.Preheat oven to 180°C/350°F. Line two 6-hole (¾-cup/180ml) texas muffin pans with paper cases. 2 3 4

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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