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Carrot and Apple Muffins

These carrot, apple and cinnamon muffins are naturally sweet but low in sugar, packed with fibre, and gluten-free. Served with a big dollop of yoghurt, they make for a filling and delicious breakfast.

From the book

Pauline Cox


These muffins are naturally sweetened by the grated carrot, apple and cinnamon. This fibre-fest will keep you feeling full and satisfied without a blood-sugar spike.

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90g coconut oil, melted, plus extra for greasing
5 eggs
375g ground almonds
150g sultanas
90g walnuts or pecans, roughly chopped, plus a few extra to serve
3 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
375g carrots, grated
375g apples, grated (green apples for a lower carb content)
zest and juice of 1 unwaxed lemon
coconut or natural yoghurt, to serve

Essential kit

You will need: a 12-hole muffin tin.


Preheat the oven to 170°C fan and grease a 12-hole muffin tin.

In a mixing bowl, beat the eggs and combine with the melted coconut oil.

Add the ground almonds, sultanas, walnuts or pecans, baking powder, cinnamon and salt to the liquid egg mix, along with the grated carrots and apples and mix together to form a thick batter. Add in a quarter of the lemon juice (use the rest in drinking water) and half of the lemon zest.

Spoon the thick mix into your greased muffin tray. Bake for 22–25 minutes. Remove from the oven and leave to cool.

Serve with a dollop of coconut or natural yoghurt, a pecan or a walnut and sprinkle with the remaining lemon zest.

These muffins freeze really well for up to 3 months, making batch cooking so much easier!

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From the book: Hungry Woman: Eating for good health, happiness and hormones

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