Foodie Friday: Gluten Free Carrot and Apple Oat Muffins

Gluten Free Carrot and Apple Oat Breakfast Muffins

I’m sure I’ve mentioned it loads, but for a while now we’ve been getting an organic vegetable box delivered fortnightly. It’s a great way to eat seasonally, support local farmers and force yourself to make different things all the time. The only downside is that you can end up with too much of one thing….we’ve recently had a spate of cucumbers and we always seem to have too many carrots!

My husband’s mum and brother also have a glut of cooking apples this year, so I set out to find a recipe to use up a whole load of carrots and apples! As usual, I couldn’t find *quite* what I was looking for, so ended up adapting a few recipes into my own. For a first go, I’m pretty impressed too! I usually have to tweak a recipe a few times, but these came out really well on the first attempt. My only goal now is to replace the caster sugar with unrefined sugar, but that’s a challenge for another day!

These make excellent breakfast treats, and you could easily make them the day prior to serve to overnight guests. They’re also pretty healthy (*I* think!) and are a great gluten free, low fat treat.

Gluten Free Carrot and Apple Oat Breakfast Muffins Recipe

Ingredients (makes about 12 large and 12 mini muffins):

  • 240g organic oats (buy carefully if you are gluten intolerant!)
  • 50g ground almonds
  • 60g organic coconut flour
  • 200g fair trade golden caster sugar
  • 4 tspn baking soda
  • 2 tspn ground cinnamon
  • 1 tspn all spice
  • 1/2 tspn ground ginger
  • 1/2 tspn grated nutmeg
  • 6 organic eggs
  • 100ml organic coconut oil
  • 100ml water
  • 340ml organic milk
  • 200g grated organic carrot (about four)
  • 125g grated cooking apple (one medium)
  • 120g sultanas
  • 120g chopped mixed nuts (optional)
  • extra nutmeg and nuts, plus some demerara sugar for topping

Gluten Free Carrot and Apple Oat Breakfast Muffins Recipe

How to make them:

  1. Pre-heat the oven to 180°C / fan 160°C /gas mark 4.
  2. Pop your sultanas in a bowl and cover with hot water to soften them…you can leave them like this until they need to go into the mixture later
  3. Mix together the dry ingredients (oats, almonds, flour, sugar, baking soda and spices)
  4. Beat your eggs and melt the coconut oil, then mix those together with the water and milk
  5. Add the fruit to this, then add the liquid mixture to the dry ingredients
  6. Combine until you have a nicely mixed battery-dough, and mix the nuts in if you’re using them
  7. Grease your muffin tins and line with cases if you like, then pour in the mixture level with the top
  8. Sprinkle some extra nuts, demerara sugar and / or grated nutmeg on top, then pop them in the oven for about 20 minutes, until golden brown on top and a skewer comes out clean
  9. Once baked, remove and cool a little before removing the muffins from the tins
  10. Serve warm and with a little creme fraiche or yoghurt if you like!

Do you have a veggie box delivered? What recipes do you use to finish up those gluts of courgettes etc.?

Ems x

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