Gluten-free carrot, raisin and coconut muffins
Tonia's treating us to some more Eat More, Lose More, recipes that we can nibble on without breaking our diet. Those on a gluten-free diet will especially love these sweet treats, full of goodness.
(Makes 12)
Ingredients:
2 eggs, beaten50ml olive oil3 ripe bananas, mashed1 apple, grated3 organic carrots, grated1½ tsp baking powder 1½ tsp ground cinnamon 100g desiccated coconut100g ground almonds100g sultanas or raisins200g gluten free flour blend100g chopped walnuts100ml milk (or almond milk)
Method:
Heat the oven to 180C. Grease 12 muffin cases and place on a muffin tray - or use silicon cases.
Beat the eggs, oil, bananas, apple and carrots together
Then add in all the ingredients, apart from the milk, one by one making sure they are all mixed in well
Then mix in enough milk to make a batter consistency
Put 2 heaped tablespoons of the mixture into each muffin case
Bake for 25 minutes or until golden brown and firm to the touch
Make our delicious courgette, chilli and cheddar spiced muffins
Try our superfood blueberry and sunflower seed muffins