We've had a few requests for a gluten-free, healthy, lunchbox friendly muffins and I am happy to say that this morning I delivered! These tasty morsels of goodness are so light, fluffy and delicious!
Time: 30 min | Serves: 10
1/4 cup coconut flour
3/4 buckwheat flour
1 tsp baking powder
1 tsp ground cinnamon
1 egg, lightly beaten
1/2 cup milk of your choice (we used Nutty Bruce Coconut, available from most IGAs)
1 apple, grated (we kept the skin on, because... Vitamins)
2 medium carrots, grated (keep that skin on, on it's good for you!)
3 tbs coconut oil, melted
2 tbs raw honey, or alternative sweetener like Natvia
Pre-heat oven to 180C. Line muffin tray with muffin liners.
In a medium bowl, combine all the dry ingredients and mix well.
In a separate bowl combine all the wet ingredients and mix well.
Stir in the apple and carrot. Tip: I like to add a squeeze of lemon juice to the apple and carrot mixture.
Stir well to combine, but don't overdo it or your muffins will go hard.
Pour mixture evenly into the prepared muffin liners and pop into the oven for 25-30 mins, until just golden.
Allow to cool on a wire rack and enjoy!
Store in the fridge in a sealed container for 3-4 days, or pop in the freezer and take out the night before to defrost as needed.