Carrot-apple muffin - healthy, gluten-free

In a bid to stop eating the mounds of chocolates that land on my desk daily, I am trying out some new healthy recipes. Some *actual* healthy recipes for food that I actually want to eat instead of freddos and milky ways.

This week, inspired by my gluten-lactose-sugar avoiding friend and colleague, I made up this recipe for some yummy muffins.

It could be altered in a massive way – different vegetables, nuts, seeds. I’ll include some notes at the bottom…

This makes about 18 medium-big muffins at about 150-160 calories each.

Ingredients

80g butter, melted

6 tbspn brown sugar

2 tbspn honey/golden syrup

4 tbspn fat free plain yoghurt

2 eggs

¼ cup water (or milk if preferred)

1 cup gluten free plain flour

1 tspn baking powder

1 tspn each cinnamon, mixed spice, nutmeg

¼ cup pepitas

¼ cup sunflower seeds

¼ cup walnuts

½ cup oats

2 grated carrots

1 grated/finely chopped apple

Method

Preheat oven to 180C, prepare muffin tin with liners.

Mix together the first six ingredients.

Stir through the flours and spices, then gently fold through the vegetables and rest of chunky ingredients.

You want the consistency to be a bit lumpy cos it is muffins and not cupcakes, so you don’t want it to be smooth.

Spoon into muffin tins, cook for about 20 minutes or until browned on top. Cool on a wire rack.

Alternates:

Instead of the carrot/apple combination, you could use bananas, zucchini/cacao, banana/carrot, plain apple – pretty much anything.