Wheat Free Carrot, Apple & Pecan Muffins


Makes 12 muffins

200 grams ground almond
135 grams gluten free oats
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
65 grams chopped pecans
165 grams maple syrup
3 eggs
6 tablespoons unsalted butter, melted
1 ½ Granny Smith apple
2 peeled & grated carrots


Preheat the oven to 160C. Line a 12-cup standard muffin tin with paper muffin cups

In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and pecans.

In a separate bowl, whisk together the maple syrup, eggs & butter. Mix in the grated apple & carrots. Pour the mixture into the dry ingredients, mixing until just combined.

Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the centre of a muffin comes out clean, 25 to 30 minutes.

Enjoy with a good spread of butter!