Carrots and Courgettes are packed with nutrients so you can feel really good about yourself when you eat these muffins! Courgettes are rich in vitamin C and Carrots are rich in Vitamin A and by combining the two together you also benefit from Vitamins B1, B2, B6, E and K as well as folic acid and the minerals potassium, manganese, phosphorous, magnesium and copper.
Courgette and Carrot Muffins GF SCD
1 medium carrot
1 medium courgette
250g ground almonds
40g sultanas or raisins
30g chopped walnuts (optional)
2 large eggs
3 tblsps extra virgin olive oil
80ml acacia honey
1 tblsp organic cider vinegar
1 tsp bicarbonate of soda
2 rounded tsps cinnamon
½ tsp ground ginger
¼ tsp salt
If you need to convert these measurements or use a Fahrenheit oven setting, please see the tab at the top of the page marked measures. These are approximate though since it depends on the size of your cup.
This recipe makes about 12 muffins. Put some paper case into a muffin tray. Set the oven to 170° C (fan/convection oven). Peel and grate the carrot and courgette. At this point they weigh about 270 - 300 grams.
Squeeze the water out using kitchen towel.
Measure out the ground almonds, sultanas, chopped nuts (optional), bicarbonate of soda, salt and spices into one bowl and whisk together with a fork.
Measure out the honey, eggs, extra virgin olive oil and cider vinegar into another bowl and whisk together with a balloon whisk or fork.
Add the dried courgettes and carrots to the dry ingredients and mix together.
Pour the wet ingredients into the bowl and mix quickly because the vinegar starts to react with the bicarbonate of soda straight away and this helps the muffins to rise.
Fill the bun cases to just over half full.
Bake in the oven for twenty minutes then turn down the heat to 160° C for a further 10 to 15 minutes. They are cooked when a skewer inserted into the muffin comes out clean and the top springs back when lightly touched. Leave on a cooling rack to cool.
I hope you enjoy them!
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