Breakfast Apple, Pear & Carrot Muffin – GF, Vegan
Prep time
Cook time
Total time
Extremely moist muffin. Great with your morning coffee!
Author: thefussiesteater.com
Recipe type: Dessert, Breakfast
Serves: 18
Ingredients
- WET INGREDIENTS
- 2 Eggs – room temperature
- 1 Tbs Coconut oil
- 2 Tbs Almond Milk
- 3 Tbs Yacon Syrup or Maple Syrup
- 1 tsp Vanilla Extract
- 2 Tbs Date paste (See my Date Paste recipe under ‘condiments’)
- Juice of 1 Orange
- DRY INGREDIENTS
- 1 cup Coconut flour
- 1 tsp Psyllium Husk
- ½ tsp ground Ginger
- 1.5 tsp ground Cinnamon
- 1 tsp Baking Soda
- CHUNKY INGREDIENTS
- 150g Carrots – shredded
- 2 Pears – shredded
- 2 sm Apples – shredded
- 30g Raisins
- 30g Currants
- 15g raw Cacao nibs
- TOPPING
- Mixed seeds – Pumpkin, Sunflower, flax, sesame
Instructions
- Pre-heat the oven to 180 degrees Celsius
- Combine all the wet ingredients in a bowl
- Combine all the dry ingredients in a bowl
- Combine all the chunky ingredients in a bowl
- Add the dry ingredients to the wet, combine well
- Then add the chunky ingredients to this wet/dry bowl, combine well
- With a spoon, fill your mini muffin trays (my trays fit 11½ size muffins and 18 tiny muffins)
- Sprinkle with the mixed seeds
- Bake for 25min on the middle shelf (if you’re cooking the standard size muffins, you may need to leave in for 5 min longer)
This post was submitted to ‘Allergy Friendly Friday 3/30/12‘ @ http://www.cybelepascal.com
