Breakfast Apple, Pear & Carrot Muffin – GF, Vegan

Breakfast Apple, Pear & Carrot Muffin – GF, Vegan
Prep time

Cook time

Total time


Extremely moist muffin. Great with your morning coffee!
Recipe type: Dessert, Breakfast
Serves: 18

  • 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
  • 1 cup Coconut flour
  • 1 tsp Psyllium Husk
  • ½ tsp ground Ginger
  • 1.5 tsp ground Cinnamon
  • 1 tsp Baking Soda
  • 150g Carrots – shredded
  • 2 Pears – shredded
  • 2 sm Apples – shredded
  • 30g Raisins
  • 30g Currants
  • 15g raw Cacao nibs
  • Mixed seeds – Pumpkin, Sunflower, flax, sesame

  1. Pre-heat the oven to 180 degrees Celsius
  2. Combine all the wet ingredients in a bowl
  3. Combine all the dry ingredients in a bowl
  4. Combine all the chunky ingredients in a bowl
  5. Add the dry ingredients to the wet, combine well
  6. Then add the chunky ingredients to this wet/dry bowl, combine well
  7. With a spoon, fill your mini muffin trays (my trays fit 11½ size muffins and 18 tiny muffins)
  8. Sprinkle with the mixed seeds
  9. 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‘ @

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